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
Directions:
Preheat oven to 450°F (230°C). 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 (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.
Yield: 8 servings
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
Directions:
Preheat oven to 450°F (230°C). 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 (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.
Yield: 8 servings
