One-Pan Chicken Enchiladas Verdes
with Chicken Thighs, Mexican Cheese Blend & Hot Sauce Crema
- Milk
- Wheat
- Soy
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!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Diced Skinless Dark Meat Chicken
1 unit
Long Green Pepper
1 unit
Green Salsa
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and heat broiler to high. Wash and dry produce.
Halve, core, and thinly slice green pepper crosswise into strips.
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 softened and lightly blistered, 5-7 minutes.
Add another drizzle of oil and beef* 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. TIP: If there’s excess grease in your pan, carefully pour it out.
Stir in one-quarter 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.
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 serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty verde sauce, though some found it tangy; adjust seasoning to taste 🌶️.
- Ease of prep: Quick and easy to make, perfect for weeknight dinners or busy schedules.
- Suggestions: Consider adding black beans, rice, or extra veggies for a more filling meal.
- Portions: Some felt servings were small; try adding sides like rice or beans to stretch the meal.
- Tortillas: A few preferred corn tortillas for authenticity; flour tortillas can get soggy.
