Salsa Verde Chicken Enchiladas
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Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

with Mexican Cheese & Hot Sauce Crema

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!


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

Total Time30 minutes
Prep Time


serving amount

1 unit

Poblano Pepper

2 unit


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




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.


Small Bowl
Large Pan
Medium Bowl
Paper Towel



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.

Make Crema

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

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

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.

Assemble Enchiladas

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.

Finish and Serve

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.