- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 354.6
- Total Fat: 13.2 g
- Cholesterol: 95.2 mg
- Sodium: 804.0 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 2.3 g
- Protein: 29.6 g
Pampered Chef - The Big EnchiladaSubmitted by: TIME4OMA
2 tsp canola oil
1 medium onion, cut into chunks
1 large poblano pepper (or green bell)
3 cups diced cooked chicken breasts
2 cups mild red enchilada sauce, divided
1 can SW style corn, well drained
3 garlic cloves
2 tbsp Pampered Chef Chipotle Rub
2 cups Monterey Jack Cheese, divided
(4) 10" flour tortillas
1 egg, beaten
A green bell pepper, finely chopped & patted dry can be substituted for the poblano.
Red taco sauce can be substituted for the enchilada sauce.
Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.
Microwave chicken mixture, loosely covered with lid, on HIGH 45 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. (Theyll extend off edge of pan by 3)
Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10 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 79 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup) Easy Read Measuring Cup on HIGH 4560 seconds or until hot.
Remove pan from oven and top with remaining sauce and cheese; bake 23 minutes or until cheese is melted. Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TIME4OMA.