Publicidad
Idiomas disponibles
Idiomas disponibles
Chicken Enchilada
Casserole
Cheesy and Latin-inspired comfort food
at its finest.
Makes about 15 servings
1
teaspoon vegetable oil
½
onion, finely chopped
1
jalapeño, seeded and finely
chopped
1
garlic clove, finely chopped
1
can (4 ounces) diced green chiles
1
can (15.5 ounces) black beans,
drained
½
teaspoon kosher salt
1
jar enchilada sauce
1
package corn tortillas
1
recipe Latin Shredded Chicken or
3-pound roasted chicken, meat
removed and shredded
2
cups shredded Monterey Jack
cheese
1. Assemble the Cuisinart
baking pan and select 350°F. Add the oil to
the pan.
2. Once the oil is hot, add the onion, jalapeño
and garlic. Stir over the heat until the
vegetables are soft and fragrant, about 7
to 8 minutes. Add the green chiles, drained
black beans and salt into the baking pan
and stir over heat until mixture comes to
a simmer. Continue to simmer for about
10 minutes to develop flavor. Remove and
reserve. Clean the baking pan.
3. Assemble the casserole. Add ½ cup of
the enchilada sauce to the pan. Layer
with corn tortillas. Add ½ of the shredded
chicken, then ½ of the beans and then ¹/ ³
of the cheese. Repeat. Finish with a layer of
tortillas and then finally the cheese. Cover
and select 300°F. Bake for 30 minutes until
hot and the cheese is completely melted.
Nutritional information per serving (based on 15 servings):
Calories 307 (30% from fat) • carb. 29g
pro. 23g • fat 10g • sat. fat 4g • chol. 79mg
sod. 937mg • calc. 161mg • fiber 4g
Stack5
with the
®
®
Grilled Chicken with
Spring Vegetables
Light and zesty – ideal for lunch or dinner!
Makes 2 to 4 servings
2
boneless, skinless chicken
breasts (about 1½ pounds total)
½
cup plus 1 tablespoon extra virgin
olive oil, divided
¼
cup fresh lemon juice
1
tablespoon kosher salt, plus
additional for light seasoning
½
teaspoon paprika
3
sprigs fresh thyme
2
medium leeks, trimmed and
washed well, dark green parts
discarded, cut the root end close
so that it is still attached and then
cut into thin wedges
1
pound asparagus, hard ends
trimmed
1. Put the chicken in a non-reactive mixing
bowl or container. Stir together ½ cup of
olive oil, the lemon juice, salt, paprika and
thyme. Pour over the chicken and let rest in
the refrigerator for 1 hour.
2. When ready to cook, assemble the
Cuisinart
Stack5
®
select 400°F.
3. Once hot, add the chicken to the grill. Allow
to cook on the first side for about 8 to 10
minutes before turning. The chicken is done
when the internal temperature reaches
165°F in the thickest part; it should take
about 18 to 20 minutes total (depending on
the thickness of the breasts). Remove and
reserve when finished.
4. While the chicken is cooking, toss the
leeks and asparagus with the remaining
tablespoon of olive oil and a pinch of salt.
5. Once the chicken is removed, add the
vegetables to the grill and cook until lightly
browned and cooked through, about 10
minutes.
6. When vegetables are finished, slice chicken
and serve all together.
Nutritional information per serving (based on 4 servings):
Calories 363 (46% from fat) • carb. 11g
pro. 39g • fat 19g • sat. fat 3g • chol. 109mg
sod. 873mg • calc. 61mg • fiber 3g
16
with the grill plate and
®
Publicidad
