One-Pan Chicken Enchiladas Verdes

Name: One-Pan Chicken Enchiladas Verdes with Mexican Cheese Blend & Hot Sauce Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 2 unit Scallions; 1 teaspoon Hot Sauce; 3 tablespoon Sour Cream; 10 ounce Chopped Chicken Breast; 1 tablespoon Southwest Spice Blend; 7.06 ounce Green Salsa; ½ cup Mexican Cheese Blend; 6 unit Flour Tortillas; 2 teaspoon Cooking Oil; Salt; Pepper

with Mexican Cheese Blend & Hot Sauce Crema

Recipe Development TeamPublished on February 14, 2024

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When it comes to Mexican-style cuisine, burritos typically get all the glory. In our humble opinion, enchiladas are an unsung dinner hero. They’re technically easier-to-assemble burritos that get smothered in a delicious sauce, but they’re really so much more than that! Ours start with spiced beef and charred green pepper that get rolled up in warm tortillas. This winning combo gets topped with tangy salsa verde and cheese, then baked until bubbly and melty. Hear that? That’s the sound of the dinner bell!

Tags:

Spicy

•Easy Prep

•Easy Cleanup

•Protein Smart

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

2 unit

Scallions

1 teaspoon

Hot Sauce

3 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Chopped Chicken Breast

1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

½ cup

Mexican Cheese Blend

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories730 kcal

Fat34 g

Saturated Fat13 g

Carbohydrate56 g

Sugar12 g

Dietary Fiber4 g

Protein46 g

Cholesterol150 mg

Sodium1730 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

• Adjust rack to top position and heat broiler to high. Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

• In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until green pepper is softened and lightly blistered, 5-7 minutes.

• Add another drizzle of oil, beef*, and scallion whites to pan with green pepper. Season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Carefully drain any excess grease from pan. Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.

Open package of chicken and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break into pieces!) for beef.

• Place a small amount of beef filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used to cook filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish. • Top with remaining salsa and sprinkle with Mexican cheese blend.

• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and sprinkle with scallion greens. Serve.

Chicken is fully cooked when internal temperature reaches 165°.