The Big Enchilada - Recipes | Pampered Chef US Site

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