1. Preheat oven to 450°F (230°C). Brush Large Bar Pan with oil using Chef's Silicone Basting Brush.
2. 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.
3. 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.
4. 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.)
5. 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, spreading evenly.
6. 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.)
7. 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.
8. Remove pan from oven and top with remaining sauce and cheese; bake 2–3 minutes or until cheese is melted.
9. Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.

Yield: 8 servings

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

Cook's 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 corn.

You can use 1 1/2 tbsp (22 mL) of finely chopped canned chipotle pepper in adobo sauce instead of the rub.