Pampered Chef - The Big Enchilada

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.

Preheat oven to 450°F. 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 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”)
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 7–9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup) 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.


Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user TIME4OMA.