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Category: Chicken
Prep Time: Cook Time: Total Time:
24 oz chicken breast, boneless and skinless
3 multigrain tortillas or whole-wheat wraps (8")
1 red bell pepper, roasted and diced
1 can (15 oz) black beans, drained and rinsed
1 T cilantro, fresh
1 1/2 c enchilada sauce
2 T chunky style salsa, hot (or mild if you prefer less heat)
1/2 c yellow onions, diced fine
1 c corn, frozen
1 T cumin seed, ground
1 t fennel seed
8 oz Monterey Jack cheese, shredded
Preheat oven to 375. Line 9 inch cheesecake pan with foil.
Place chicken into a saucepan. Cover chicken with warm water. Bring liquid to a simmer and gently poach chicken at 180 degrees until chicken reaches 165 degrees. Remove from the chicken from the liquid, let cool slightly, and dice.
Roast pepper by placing in a 400 degree oven or on the top of a grill. Char the entire pepper. Remove from heat and place in a paper bag to steam for 5 minutes.
While pepper is steaming, place beans and cilantro in a food processor and pulse three times (or mash with a potato masher).
Combine enchilada sauce and salsa in a mixing bowl.
Heat a small saute pan to moderate heat. Spray with pan spray. Add corn, onion, and spices. Cook until corn starts to brown. Remove black skin from the pepper by placing under running water. Dice the pepper.
Spray springform pan with pan spray. Line the bottom of the pan with one wrap. Layer with chicken, then diced peppers, black bean mixture, corn mixture, 1/3 of salsa mixture and lastly 1/3 of the cheese.
Repeat again and use remaining ingredients except for last 1/3 of cheese and last tortilla. Finally, layer on the last wrap, sauce and cheese. Cover with foil and bake 30 minutes. Remove foil and continue to bake for 15 additional minutes. Allow to stand for 5 minutes before serving.
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CHICKEN ENCHILADA STACKER
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Category: Chicken
Prep Time: Cook Time: Total Time:
24 oz chicken breast, boneless and skinless
3 multigrain tortillas or whole-wheat wraps (8")
1 red bell pepper, roasted and diced
1 can (15 oz) black beans, drained and rinsed
1 T cilantro, fresh
1 1/2 c enchilada sauce
2 T chunky style salsa, hot (or mild if you prefer less heat)
1/2 c yellow onions, diced fine
1 c corn, frozen
1 T cumin seed, ground
1 t fennel seed
8 oz Monterey Jack cheese, shredded
Preheat oven to 375. Line 9 inch cheesecake pan with foil.
Place chicken into a saucepan. Cover chicken with warm water. Bring liquid to a simmer and gently poach chicken at 180 degrees until chicken reaches 165 degrees. Remove from the chicken from the liquid, let cool slightly, and dice.
Roast pepper by placing in a 400 degree oven or on the top of a grill. Char the entire pepper. Remove from heat and place in a paper bag to steam for 5 minutes.
While pepper is steaming, place beans and cilantro in a food processor and pulse three times (or mash with a potato masher).
Combine enchilada sauce and salsa in a mixing bowl.
Heat a small saute pan to moderate heat. Spray with pan spray. Add corn, onion, and spices. Cook until corn starts to brown. Remove black skin from the pepper by placing under running water. Dice the pepper.
Spray springform pan with pan spray. Line the bottom of the pan with one wrap. Layer with chicken, then diced peppers, black bean mixture, corn mixture, 1/3 of salsa mixture and lastly 1/3 of the cheese.
Repeat again and use remaining ingredients except for last 1/3 of cheese and last tortilla. Finally, layer on the last wrap, sauce and cheese. Cover with foil and bake 30 minutes. Remove foil and continue to bake for 15 additional minutes. Allow to stand for 5 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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