The Big Enchilada

Name: The Big Enchilada
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

INGREDIENTS

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2 tsp (10 mL) canola oil

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1 medium onion, cut into chunks

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1 large poblano pepper, seeded and cut into chunks

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3 cups (750 mL) diced cooked chicken breasts

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2 cups (500 mL) mild red enchilada sauce, divided

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1 can (11 oz or 341 mL) Southwestern-style corn, well drained

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3 garlic cloves

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2 tbsp (30 mL) Chipotle Rub

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2 cups (500 mL) shredded Monterey Jack cheese, divided

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4 10-in. (25-cm) flour tortillas

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1 egg, beaten

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