16
sprigs and cup of water. Cover and
select 400°F.
3. When the liquid comes to a boil, about 7
to 8 minutes, reduce the heat to 200°F.
Continue to cook until chicken is tender,
about 50 minutes.
4. Remove chicken and shred with fork or
fingers, once cool enough to handle.
Squeeze with lime. Taste and adjust
seasoning according to preference.
Nutritional information per serving (based on 10
servings): Calories 145 (29% from fat) • carb. 2g
pro. 23g • fat 5g • sat. fat 1g • chol. 94mg
sod. 372mg •calc. • 22mg • fiber 1g
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
®
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
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
®
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
