Best Santa Fe Enchilada Bake Recipes

SANTA FE CHICKEN BAKE

Steps:

• In a large bowl, mix the black beans, corn, green onions, taco seasoning, and salsa until evenly combined.
• Season the chicken to taste and lay flat in a casserole dish. Spread the bean mixture over top of the chicken and sprinkle with cheese.
• Bake at 350˚F for 35-45 minutes or until your chicken breast is cooked through (165˚F internal temp.)
• Garnish as desired. Enjoy!

SANTA FE ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Heat the oil in a large skillet over medium heat.
• Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
• Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
• Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
• Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
• Repeat this ending with cheese on top.
• Take the remaining tortilla, roughly chop it up and scatter over the cheese.
• Bake until browned and the sauce is bubbling around the edges.
• Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
• Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
• Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.

SANTA FE CHICKEN ENCHILADA BAKE

Steps:

• Grease a 9 x 13 pan and preheat oven to 375 degrees.
• Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
• Repeat layers.
• Cover and bake for 45 minutes.
• Uncover and bake for another 5 minutes or until bubbly.

SANTA FE CASSEROLE BAKE

Steps:

• Preheat over to 375 degrees.
• In medium skillet, brown meat till done.
• Drain meat well then return to skillet.
• Add taco seasoningand blend well.
• In a small bowl, combine broth and flour.
• Add to meat mexture and bring to boil to slightly thicken liquid.
• Stir in sour cream and chilies, blend well.
• Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
• Pour half of the bag of chips in the bottom and press down to flatten.
• Top with half the meat mixture.
• Next layer with half of the cheese.
• Next layer half the onions.
• Repeat layers ending with the onion.
• Bake uncovered in the oven at 375 for 20 minutes.
• Let stand 5 minutes before serving.

SANTA FE ENCHILADAS

Steps:

• Preheat over to 350 degrees F.
• Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
• Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
• Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
• Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
• Scoop out the enchiladas and serve with a fried egg on top.

ENCHILADAS SANTA FE

Steps:

• Saute chicken in vegetable oil with garlic salt until just done.
• Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
• Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
• NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.