Chef Meg's Chicken Enchilada Stacker - 21.5g Carbs, 6.5g Fiber, 1.3g Sugar
From: SparkPeople user CHEF_MEG
Chef Meg's enchilada casserole is great for a weeknight meal or as
a appetizer for a party. Better yet, it's a one-dish meal! Serve it
with steamed broccoli or a green salad.
Minutes to Prepare: 10
Minutes to Cook: 45
Number of Servings: 10
24 oz chicken breast, boneless and skinless
3 multigrain tortillas or whole-wheat wraps (8")
1 red bell pepper, roasted and diced
1 (15oz can) black beans, drained and rinsed
1 Tbsp cilantro, fresh
1 1/2 cup enchilada sauce
2 Tbsp chunky style salsa, hot (or mild if you prefer less heat)
1/2 cup yellow onions, diced fine
1 cup corn, frozen
1 Tbsp cumin seed, ground
1 tsp fennel seed
8 oz Monterey Jack cheese, shredded
Preheat oven to 375 degrees F. 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.
Servings: 10
Nutrition per Serving:
281.3 Calories, 9.5g Fat, 4.9g Saturated Fat, 0.6g Polyunsaturated Fat,
2.4g Monounsaturated Fat, 59.6mg Cholesterol, 27.4g Protein, 463.7mg Sodium, 444.2mg Potassium, 21.5g Total Carbs, 6.5g Dietary Fiber, 1.3g Sugars
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