Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Chicken Enchilada Stack.
I will happily gorge on well-made enchilada, but the problem with enchilada recipes is that they aren’t usually designed for a single serving. If I’m trying to whip up something fresh and easy for tomorrow’s lunch, I’m definitely not aiming for more than one serving. That’s why I love this recipe, courtesy of Recipe by Photos. It’s got the full flavor and ingredient set of traditional enchiladas, and you can easily modify it for single servings.
If single servings are your goal, I suggest making multiple stacks with smaller tortillas instead of a single stack with larger tortillas. Now, let’s rev up the slow cooker.
Step 0 – What You’ll Need
+ Pan and slow cooker.
+ Fresh veggies: 1 cup chopped onions, ½ cup chopped seeded poblano chile, 2 minced garlic cloves, 1 cup frozen baby white & yellow corn, cilantro sprigs.
+ 1 tsp. canola oil
+ 1 ½ chipotle chile powder
+ 2 cups shredded rotisserie chicken breast
+ 5 corn and flour tortillas
+ 8 bounces shredded cheddar cheese
+ 1 (14.5 oz) can of diced tomatoes (with no salt added), drained
+ 1 (8 oz.) can of tomato sauce with basil, garlic, and oregano
+ 1 (15 oz.) can of black beans, rinsed and drained
+ Cooking spray
Step 1 – Heat It Up
+ Oil a pan, and place it on a stove over medium-high heat. Mix in onions, poblano chile, garlic. Cook until veggies are tender, but do not cook over six mix minutes.
Step 2 – Mix It Up
+ In the same pan, mix in chile powder, tomatoes and tomato sauce. Add half of this mixture to a blender, and blend until almost smooth. Pour the blended mixture into a bowl. Repeat the process with the other half of the mixture.
Step 3 – Prep It Up
+ Line your slow cooker with cooking spray.
+ Add 3 tablespoons of your blended mixture to the bottom of the slow cooker.
+ Add chicken, corn and beans to the to the blended mixture (that is not in the slow cooker).
Step 4 – Cook It Up
+ Place one tortilla on the sauce that’s in the slow cooker. Next, add 1 cup of the chicken mixture over the tortilla. Sprinkle with 1/3 cup cheese.
+ Stack another tortilla. Add another cup of chicken mixture. Sprinkle cheese. Repeat the process until you run out of ingredients, or you are satisfied with the size of your stack.
+ Cover your slow cooker, and cook on low for about two hours. When you’re done, the cheese should be melted and the edges slightly brown. Add cilantro garnish.
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