Meal Kit
Adobo Chicken Enchiladas
with jalapeño pepper and sour cream
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
It's hard to pick what we love more about these enchiladas. Maybe it's the tender, shredded chicken seasoned with a zesty blend of spices. Or maybe it's the way the gooey cheddar cheese enrobes the baked flour tortillas slathered with sauce. Luckily you don't have to pick favorites, because you get to savor it all with these flavorful, cheesy enchiladas.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Onion
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6 Small Flour Tortillas
- 5 fl. oz. Red Enchilada Sauce
- 3 oz. Corn Kernels
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2 oz. Sour Cream
- 1 Jalapeno Pepper
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1 oz. Shredded Cheddar Cheese
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMpkzqX
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Calories740
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Carbohydrates68g
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Net Carbs63g
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Fat27g
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Protein51g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Oven-Safe Casserole Dish
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and halve onion. Cut halves into 1/2" dice.
Cut a few thin rounds from pointed end of jalapeño pepper. Stem, seed, remove ribs, and mince remaining jalapeño. Discard seeds if you prefer less spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño.Pat chicken breasts dry. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove to a mixing bowl, cover with plastic wrap, and rest at least 3 minutes. After resting, shred chicken and combine with taco seasoning.Reserve pan; no need to wipe clean. -
3 Cook the Vegetables
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil, onion, and minced jalapeño (to taste) to hot pan. Stir occasionally until onion begins to soften, 2 minutes.Add corn and cook until vegetables are tender, 2-3 minutes.Remove from burner.Stir in shredded chicken and 1/4 the cheese (reserve remaining for topping enchiladas). Let cool, 2-3 minutes. -
4 Form the Enchiladas
Coat bottom of prepared casserole dish with 1/4 cup enchilada sauce (reserve remaining for topping enchiladas). For best results, use an 8" square casserole dish.
Place one tortilla on a clean work surface. Add 1/3 cup filling to tortilla and roll up tightly (ensure tortilla ends overlap slightly). Place in casserole dish, seam side down.Repeat for remaining five tortillas. Don't overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side. -
5 Bake the Enchiladas
Pour remaining enchilada sauce over enchiladas and top with remaining cheese.
Spray a piece of foil with cooking spray and place over casserole dish, sprayed-side down. Tightly seal foil and bake in hot oven, 15 minutes.Remove foil and bake until cheese is bubbly, 5-7 minutes.Plate dish as pictured on front of card, garnishing with sour cream and jalapeño rounds(to taste). Bon appétit!
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