Chicken Enchilada Stack

Photo by: Oxmoor House

Chicken Enchilada Stack

Think outside the "dish." You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker.

Oxmoor House SEPTEMBER 2012

·                                 Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 1 teaspoon canola oil
• 1 cup chopped onion
• 1/2 cup chopped seeded poblano chile
• 2 garlic cloves, minced
• 1 1/2 teaspoons chipotle chile powder
• 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
• 1 (8-ounce) can tomato sauce with basil, garlic, and oregano

• Cooking spray
• 2 cups shredded rotisserie chicken breast
• 1 cup frozen baby white and yellow corn
• 1 (15-ounce) can black beans, rinsed and drained
• 5 (8-inch) corn and flour blend tortillas
• 8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups)
• Cilantro sprigs (optional)

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.

2. Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.

3. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.

4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.

Nutritional Information

Amount per serving

·                                 Calories: 295

·                                 Calories from fat: 0.0%

·                                 Fat: 10.3g

·                                 Saturated fat: 5g

·                                 Monounsaturated fat: 3.9g

·                                 Polyunsaturated fat: 1.1g

·                                 Protein: 24g

·                                 Carbohydrate: 30.5g

·                                 Fiber: 3.9g

·                                 Cholesterol: 55mg

·                                 Iron: 2.3mg

·                                 Sodium: 764mg

·                                 Calcium: 275mg