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 Mar 2026- Flavor: Many enjoyed the tasty verde sauce, though some found it too tangy or sour; opinions varied on spice level 🌶️.
- Ease of prep: Customers praised how quick and easy these enchiladas were to make, with several calling it a great weeknight meal.
- Suggestions: Consider adding beans, rice, or corn as a side; some preferred corn tortillas for more authentic texture.
- Portions: Views were mixed - some found it filling while others wished for larger portions or additional sides.
- Protein: Several recommended chicken over turkey, noting better flavor and texture; a few had issues with meat quality.
Reviews from our home cooks
Delicious enchiladas, although as usual we like spicier, so I added a chopped Hatch chile along with the Anaheim that accompanied this meal's ingredients. Added some much-needed kick to the enchilada filling. I also added a little extra shredded Mexican cheese of our own as I rolled the enchiladas. Finally, rather than broiling, I went with a more traditional "bake at 425F for 20m" method of finishing the dish, especially since we had to go with a 9x13 baking dish as we don't own any oven-safe pans. Everything turned out great.
This was an easy recipe to make. We liked the ground turkey in the enchiladas and the verde sauce. I would recommend this meal.
Completely delicious! I've eaten a lot of genuine Mexican food, and these enchiladas are actually quite similar! Not super hard to make, either: I like that you can use one pan the whole time.
These enchiladas were so flavorful and delicious! We liked the balance between the spicy filling and the acidity from the salsa verde. Would definitely eat these again. I would have preferred corn tortillas instead of flour, personally, but these were still great.
I love making a pan of enchiladas with hello fresh because it's easy and typically delicious, but this dish lacked seasoning and the Verde salsa had a weird aftertaste. I added cuban seasoning to this and it was amazing.
Not bad for one pan dish. Quick and easy. I added more of my own salsa verde to make them creamier. Learning to slowly enjoy flour tortillas; I am a corn tortilla fan with enchiladas.
Absolutely delicious. Will definitely be making this one again. The only thing that could make it better was if you used a red and green salsa, instead of just green. Also, you won't fit all enchiladas in one pan unless it's gigantic. So use a baking sheet if you're making a lot.
Fairly small portions, but could use some sort of side (or just more enchilada). The filling wasn't my favorite by itself, but was great with the tortilla, cheese, and crema. Would make again, but maybe add some Mexican corn to round out.
If I were to make this again, I would replace with or add red enchilada sauce. Verde wasn't too spicy, in fact, could be spicier. Loved being able to make it in the skillet though
Very easy recipe with minimal clean up. My family really enjoyed these perfectly sized enchiladas. Great flavors and very filling.
