Cheesy Chicken & Black Bean Enchiladas
2x the delicious servings!
We think enchiladas are a total unsung dinner hero. Easy to assemble and perfect for a big gathering of family or friends (or both!). Here, they're rolled up with a combination of mashed black beans and flavorful chicken thighs cooked with scallions, garlic, and our Mexican spice blend. They’re topped with a bold and tangy red enchilada sauce and Mexican cheeses, then baked until bubbly and melty. Hot out the oven, they’re topped with scallions and cooling dollops of sour cream. This recipe has double the typical servings, providing 4 servings and 8 servings for a 2-person and 4-person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
20 ounce
Diced Chicken Thighs
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
13.76 ounce
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
1 unit
Black Beans
12 unit
Flour Tortillas
(Contains Soy, Wheat)
10 ounce
Enchilada sauce
1 cup
Mexican Cheese Blend
(Contains Milk)
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pot over medium-high heat. Add chicken, scallion whites, Mexican Spice Blend, garlic powder, salt, and pepper; stir to combine. Cook, stirring occasionally, until chicken is browned but not yet cooked through, 2-3 minutes. • Stir in crushed tomatoes, stock concentrate, ½ cup water, ½ tsp sugar, and 1 tsp salt (1 cup water, 1 tsp sugar, 2 tsp salt for 8 servings). Bring to a boil, then reduce to a low simmer and cover. Cook, undisturbed, until chicken is cooked through, 8-10 minutes.
• Meanwhile, drain and rinse beans. Transfer beans to a medium bowl (large bowl for 8 servings); mash with a fork until mostly smooth. • Once chicken is cooked through, turn off heat. Using a slotted spoon, transfer chicken to bowl with mashed beans. Stir to combine; taste and season with salt and pepper if desired. • Reserve cooking liquid in pot for Step 5.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. • Arrange, seam sides down, in a 9-by-13-inch baking dish (divide between two 9-by-13-inch baking dishes for 8 servings).
• Adjust rack to top position; heat broiler to high. • Return pot with reserved cooking liquid to medium-high heat. Whisk in enchilada sauce and bring to a low simmer. Cook, whisking constantly, until incorporated, 1-2 minutes. TIP: Add a pinch of chili flakes or a dash of your favorite hot sauce from your pantry if you like things spicy! • Pour sauce over enchiladas to coat (if you like less saucy enchiladas, feel free to use less!). Sprinkle evenly with Mexican cheese blend. • Broil on top rack until sauce is bubbly and cheese is melted and browned, 3-5 minutes.
• Divide enchiladas between plates. Sprinkle with scallion greens and dollop with sour cream. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
