Salsa Verde Chicken Enchiladas

Name: Salsa Verde Chicken Enchiladas with Mexican Cheese & Hot Sauce Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Poblano Pepper; 2 unit Scallions; 1 teaspoon Hot Sauce; 4 tablespoon Sour Cream; 10 ounce Chicken Breast Strips; 1 tablespoon Southwest Spice Blend; 7.06 ounce Green Salsa; ½ cup Mexican Cheese Blend; 6 unit Flour Tortillas; 2 teaspoon Vegetable Oil; Salt; Pepper

with Mexican Cheese & Hot Sauce Crema

Recipe Development TeamPublished on December 20, 2019

4.5

(17.7K customers rated)

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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:

Spicy

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 Time

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

2 unit

Scallions

1 teaspoon

Hot Sauce

4 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Chicken Breast Strips

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

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3222 kJ

Calories770 kcal

Fat36 g

Saturated Fat17 g

Carbohydrate69 g

Sugar5 g

Dietary Fiber6 g

Protein43 g

Cholesterol135 mg

Sodium2030 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

•Paper Towel

Instructions

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

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.

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.

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 (you’ll use the rest later); taste and season with salt and pepper. Turn off heat; transfer to a separate medium bowl. Wipe out pan.

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 Mexican cheese.

Broil 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.