Cuisinart GR-M3CB User Manual - Page 16

Chicken Enchilada Casserole Grilled Chicken with Spring Vegetables 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® Stack5® with the 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 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® with the grill plate and 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