BIG CHEF RECIPES

Steps:

• Preheat oven to 450°F (230°C). Brush Large Bar Pan or Shallow Baker with oil using Chef’s Silicone Basting Brush.Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup (250 mL) of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.Microwave chicken mixture, loosely covered with lid, on HIGH 4-5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in./7.5 cm.)Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over sauce, spreading evenly.Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)Bake 7-9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup/500-mL) Easy Read Measuring Cup on HIGH 45-60 seconds or until hot. Remove pan from oven and top with remaining sauce and cheese; bake 2-3 minutes or until cheese is melted.Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.