- 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 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.)
- Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. 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.
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
Cook's Tips:
Items in Bold are from The Pampered Chef. For more information or to place an order, please visit www.pamperedchef.biz/hokie
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.
