Chicken Enchilada Stack

Name: Chicken Enchilada Stack
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters frozen baby white and yellow corn; 425 grams black beans, rinsed and drained; 227 grams tomato sauce with basil, garlic, and oregano; 411 grams no-salt-added diced tomatoes, drained; 1 teaspoon canola oil; 473 milliliters shredded rotisserie chicken breast; 2 teaspoons chipotle chile powder; 5 8-inchs (8-inch) corn and flour blend tortillas; 2 garlic cloves, minced; 237 milliliters chopped onion; 118 milliliters chopped seeded poblano chile; 473 milliliters ounces shredded reduced-fat sharp cheddar cheese (about

The recipe Chicken Enchilada Stack is ready in roughly 45 minutes and is definitely an excellent gluten free option for lovers of Mexican food. This recipe serves 8. One serving contains 277 calories, 21g of protein, and 12g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up rotisserie chicken breast, canned tomatoes, sharp cheddar cheese, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. If you like this recipe, you might also like recipes such as Green Chile Chicken Enchilada Stack, Tex-Mex Enchilada Stack, and Turkey Enchilada Stack.

Instructions

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.

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Poblano Pepper

Vegetable

Garlic

Onion

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Frying Pan

Stir in chile powder, tomatoes, and tomato sauce.

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Chili Powder

Tomato Sauce

Tomato

Place half of tomato mixture in a blender.

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Tomato

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth.

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Blender

Pour into a large bowl. Repeat procedure with remaining tomato mixture.

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Tomato

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Bowl

Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker.

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Cooking Spray

Tomato

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Slow Cooker

Combine remaining tomato mixture, chicken, corn, and beans.

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Whole Chicken

Tomato

Beans

Corn

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.

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Tortilla

Whole Chicken

Cheese

Sauce

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Slow Cooker

Garnish with cilantro, if desired.

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Cilantro

Cut into 8 wedges.

Equipment

Ingredients

Servings:

237milliliters

frozen baby white and yellow corn 425grams

black beans, rinsed and drained 227grams

tomato sauce with basil, garlic, and oregano 411grams

no-salt-added diced tomatoes, drained 1teaspoon

canola oil 473milliliters

shredded rotisserie chicken breast 2teaspoons

chipotle chile powder 58-inchs

(8-inch) corn and flour blend tortillas 2

garlic cloves, minced 237milliliters

chopped onion 118milliliters

chopped seeded poblano chile 473milliliters

ounces shredded reduced-fat sharp cheddar cheese (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.