This past week our air conditioner went out.  I was suppose to cook this dish Tuesday, but there was no way I was turning on the oven.  No way.  Today, I was able to make this Enchilada Chicken Bake, a simple quick meal and so many things you can use to substitute these items if you don’t have them on hand.  Here’s what you will need to make this dish. 6 – 8 pieces of chicken tenders (cut them into strips) 1 Packet of Enchilada Sauce Mix 1 Yellow Bell Pepper ( cut into strips) 1 Green Bell Pepper (cut int strips) 1/2 Onion 1 tbl spoon Minced Garlic Handful of Basil Shredded Cheese Preheat your oven on 375 degrees Cut up and prep vegetables. enchilada chicken bake[1]   Pour Olive Oil inside oven safe dish Enchilada Chicken Bake[2]   Lay chicken strips inside dish.  Depending on how much fat your chicken has on it make sure to remove it. I do leave a bit on for flavor. Enchilada Chicken Bake[3]     Now, we’ll pour on the enchilada sauce mix and after we’ve done that mix it all together well. Enchilada Chicken Bake[4]   Now it’s time to lay on the rest of the ingredients. Begin with the basil, minced garlic, onions and bell pepper…… Enchilada Chicken Bake[5]     Place in oven for 1 hour.  15 minutes before it’s time to remove from oven, top with shredded cheese and place back in oven for 15 more minutes. Enchilada Chicken Bake[6]   I served mine over brown rice.  It can be served over jasmine rice, quinoa, kale, spinach…….  or inside corn or flour taco shells. enchilada chicken bake[7]   Enjoy.



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