Family Meal Kit
Cheesy Chicken Enchilada Pie
with sour cream and lime
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Green Bell Pepper
- 5 oz. Corn Kernels
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5 oz. Shredded Quesadilla Cheese
- 4 fl. oz. Enchilada Sauce
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4 Small Flour Tortillas
- 1 Lime
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2 oz. Sour Cream
- 2 Green Onions
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) Wq4AV4O4
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Calories500
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Carbohydrates29g
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Net Carbs25g
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Fat25g
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Protein41g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Oven-Safe Non-Stick Pan
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
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Remove tortillas from packaging and quarter.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Halve lime and cut into 4 wedges.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and season all over with 1/4 tsp. salt. -
2 Cook the Chicken and Vegetables
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir occasionally until browned, 2-3 minutes.Add bell peppers, white portions of green onions, corn, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. -
3 Add the Sauce
Add cream base, enchilada sauce, and half the shredded cheese (reserve remaining for topping) to hot pan.
Stir occasionally until cheese is melted and combined, 2-3 minutes.Remove from burner. -
4 Add the Topping
Evenly top with tortillas (overlapping if necessary), then remaining shredded cheese. Pan will be hot! Use caution.
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5 Broil Pie and Finish Dish
Broil under hot broiler until sauce is bubbling and cheese is golden-brown, 3-5 minutes.
Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.Carefully remove from broiler. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, topping pie with sour cream and green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!
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