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Nutritional Info
  • 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

View full nutritional breakdown of Pampered Chef - The Big Enchilada calories by ingredient
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Pampered Chef - The Big Enchilada

Submitted by: TIME4OMA


Number of Servings: 8

Ingredients

    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

Tips

A green bell pepper, finely chopped & patted dry can be substituted for the poblano.
Red taco sauce can be substituted for the enchilada sauce.


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Directions

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.






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