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Chicken Enchilada Stack

Oxmoor House

Yield 8 servings (serving size: 1 wedge)
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.

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)

Nutrition Information

  • calories 295
  • caloriesfromfat 0.0 %
  • fat 10.3 g
  • satfat 5 g
  • monofat 3.9 g
  • polyfat 1.1 g
  • protein 24 g
  • carbohydrate 30.5 g
  • fiber 3.9 g
  • cholesterol 55 mg
  • iron 2.3 mg
  • sodium 764 mg
  • calcium 275 mg

How to Make It

  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.

Cooking Light Slow Cooker Tonight