Why recepie famous for?
Chicken Enchilada Stack for Taste
Ingredients
Step 1Heat 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.\r\n
Step 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.\r\n
Step 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.\r\n
Step 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.\r\n
Instructions
1 teaspoon canola oil\r\n1 cup chopped onion\r\n
1/2 cup chopped seeded poblano chile\r\n
2 garlic cloves, minced 1 \r\n
1/2 teaspoons chipotle chile\r\n
powder 1 (14.5-ounce) can no-salt-added diced tomatoes,\r\n
drained 1 (8-ounce) can tomato sauce with basil,\r\n
garlic, and oregano Cooking spray \r\n
2 cups shredded rotisserie chicken breast \r\n
1 cup frozen baby white and yellow corn\r\n
1 (15-ounce) can black beans, rinsed and drained 5 (8-inch) corn\r\n
and flour blend tortillas 8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups) Cilantro sprigs (optional)
leave comments