The Big Enchilada
Take the busy work out of individual enchiladas with this fun, family-friendly dish!
- 2 tsp (10 mL) canola oil
- 1 medium onion, cut into chunks
- 1 large poblano pepper, seeded and cut into chunks
- 3 cups (750 mL) diced cooked chicken breasts
- 2 cups (500 mL) mild red enchilada sauce, divided
- 1 can (11 oz or 341 mL) Southwestern-style corn, well drained
- 3 garlic cloves
- 2 tbsp (30 mL) Chipotle Rub
- 2 cups (500 mL) shredded Monterey Jack cheese, divided
- 4 10-in. (25-cm) flour tortillas
- 1 egg, beaten
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, spreading evenly.
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.
- 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
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.