Meal Kit
Chicken and Cheese Enchiladas
With Jalapeño, Corn, and Cheese
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Justin Paruszkiewicz
This classic chicken enchilada recipe, gets a healthy reboot while keeping its cheesy goodness. Seasoned chicken folded into warm tortillas complete with cheese, corn, and jalapeños. You'll want to permanently switch to our healthy chicken enchilada recipe, and you will never know the difference!
In Your Box (serves 2)
- 1 Ear of Corn
- 2 Boneless Skinless Chicken Breasts
- 6 fl. oz. Gluten-Free Red Enchilada Sauce
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3½ oz. Shredded Mozzarella
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2 fl. oz. Chopped Green Chiles
- 1 Jalapeno Pepper
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1 oz. Sour Cream, Low-Fat
- 3 Cilantro Sprigs
- 1 Tbsp. Home Chef Enchilada Seasoning Blend
- 6 6" Corn Tortillas
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) 8O7gj9OD
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Calories610
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Carbohydrates47g
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Net Carbs41g
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Fat21g
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Protein58g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
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
Preheat oven to 375 degrees. Prepare 2 baking sheets with foil. Rinse and pat dry all produce and herbs. Stem and roughly chop the cilantro. Remove the husk from the ear of corn. Working on a cutting board, carefully cut the kernels away from the cob and set aside. Chop the jalapeño into a small dice. If you're spice-sensitive, wear rubber gloves to remove seeds from the pepper.
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2 Cook the Chicken
Place the chicken breasts on the baking sheet. Drizzle the chicken with one 1 tsp. of olive oil and season with the enchilada seasoning blend. Bake the chicken in the oven for 10-15 minutes, or until the chicken is fully cooked. The internal temperature should read 165 degrees (if using a meat thermometer). When the chicken is cooked, cool and slice into thin ¼" strips.
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3 Roll the Enchiladas
Wrap tortillas in slightly moist paper towels and warm in a microwave for about 20 seconds. Layer chicken, cheese (reserving a small amount to sprinkle on top), green chili sauce, jalapeño (to taste), and corn in the middle of the tortilla. Repeat until 6 tortillas are filled. Roll the tortillas and place on a baking sheet, lightly coated with cooking spray, seams facing down. Place each enchilada against the next to ensure the final product stays together and they cook evenly.
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4 Bake the Enchiladas
Pour enchilada sauce over enchiladas so all are sauced. Sprinkle with reserved cheese. Place in the oven and bake for 12-15 minutes, or until bubbling and the cheese has melted.
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5 Plate the Dish
Place three enchiladas in the middle of a plate. Garnish with cilantro, remaining jalapeño (if you like it hot), and a dollop of cool sour cream. Repeat for other serving.
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