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Mexican Recipes
Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

with Mexican Cheese and Hot Sauce Crema

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When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are an unsung dinner hero. They’re technically just easier-to-assemble burritos smothered in a delicious sauce, but they’re really so much more than that! Ours start with spiced chicken and charred poblano all 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:SpicyFamily friendly
Allergens:MilkWheat

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

2 unit

Scallions

1 teaspoon

Hot Sauce

4 tablespoon

Sour Cream

(ContainsMilk)

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

½ cup

Mexican Cheese Blend

(ContainsMilk)

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat36 g
Saturated Fat17 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber7 g
Protein44 g
Cholesterol150 mg
Sodium2040 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
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Adjust rack to top position and preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve, core, and deseed poblano; thinly slice crosswise. Trim and thinly slice scallions, separating whites from greens.

Make Crema
Make Crema
2

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

Cook Poblano
Cook Poblano
3

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

Cook Filling
Cook Filling
4

Meanwhile, place chicken in a medium bowl and pat dry with paper towels. Toss with a drizzle of oil, Southwest Spice, salt, and pepper. Add chicken and scallion whites to pan with poblano. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in a quarter of the salsa; taste and season with salt and pepper. Turn off heat; transfer to a separate medium bowl. Wipe out pan.

Assemble Enchiladas
Assemble Enchiladas
5

Divide chicken mixture between tortillas. Roll up tortillas and 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 cheese.

Finish and Serve
Finish and Serve
6

Broil or bake enchiladas on top rack until browned and bubbly, 3-4 minutes. (TIP: Watch carefully to avoid burning.) Remove from oven. Drizzle with crema and sprinkle with scallion greens. Serve.