Heres an awesome dinner recipe for the Large Bar Pan! The Big Enchilada Ingredients: 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 Chefs 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 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 Cooks Tips: 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.
Posted on: Wed, 06 Aug 2014 02:32:48 +0000
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