||tsp (10 mL) canola oil
|| medium onion, cut into chunks
|| large poblano pepper, seeded and cut into chunks
||cups (750 mL) diced cooked chicken breasts
||cups (500 mL) mild red enchilada sauce, divided
||can (11 oz or 341 mL) Southwestern-style corn, well drained
|| garlic cloves
||tbsp (30 mL) Chipotle Rub
||cups (500 mL) shredded Monterey Jack cheese, divided
|| 10-in. (25-cm) flour tortillas
|| egg, beaten
Yield: 8 servings
- Preheat oven to 450°F (230°C). Brush Large Bar Pan with oil using
Chef's Silicone Basting Brush.
- Finely chop onion in Manual Food
Processor and scrape into Classic
Batter Bowl. Repeat with poblano.
Add chicken, 1 cup (250 mL) of the
enchilada sauce, corn, garlic pressed
with Garlic Press and rub; mix well.
- Microwave chicken mixture, loosely
covered with lid, on HIGH 4–5 minutes
or until hot, stirring halfway through
cooking. Stir in half of the cheese.
- Arrange tortillas in a clover-leaf pattern
on pan with tortillas overlapping in the
center of the pan. (They’ll extend off
edge of pan by 3 in./7.5 cm.)
- Starting in the center, brush tortillas
with a little of the remaining enchilada
sauce, forming a 10-in. (25-cm) square;
spoon chicken mixture over sauce,
- Fold edges of tortillas up over chicken
mixture to cover it completely; lightly
brush enchilada with some of the egg.
(Discard the rest of the egg.)
- Bake 7–9 minutes or until light golden
brown. Meanwhile, microwave remaining
sauce in uncovered (2-cup/500-mL)
Easy Read Measuring Cup on HIGH
45–60 seconds or until hot.
- Remove pan from oven and top with
remaining sauce and cheese; bake
2–3 minutes or until cheese is melted.
- Remove pan from oven and let stand
5 minutes. Slice enchilada into eight
rectangles using Utility Knife.
Nutrients per serving: Calories 350,
Total Fat 14 g, Saturated Fat 7 g,
Cholesterol 95 mg, Sodium 990 mg,
Carbohydrate 28 g, Fiber 3 g, Protein 29 g
Cooks Tips: Green bell pepper,
finely chopped and patted dry, can be
substituted for the poblano.
Red taco sauce can be substituted for
the enchilada sauce.
Any canned Mexican-style corn can be
substituted for the Southwestern-style
You can use 1 1/2 tbsp (22 mL) of finely
chopped canned chipotle pepper in
adobo sauce instead of the rub.
© 2014 The Pampered Chef used under license.