HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmothered Chicken Enchiladas
Smothered Chicken Enchiladas

Smothered Chicken Enchiladas

with Poblano Pepper, Onion, and Sour Cream

20-Min Meal
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In case you’d like a refresher on what enchiladas are, they’re stuffed and rolled tortillas baked casserole style with a generous amount of sauce. You could think of them as sauce-drenched burritos that you eat with a knife and fork. In other words, pure awesomeness, right? Of course, although it only gets better when you factor in the chicken strips, Southwest spices, shredded cheese, and sour cream that comes with this version.


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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 unit


1 unit

Poblano Pepper

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

1 tablespoon

Enchilada Spice Blend

6 tablespoon

Tomato Paste

2 unit

Flour Tortillas

(ContainsSoy, Wheat)

½ cup

Mexican Cheese Blend


4 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Vegetable Oil

½ teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat32 g
Saturated Fat16 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber6 g
Protein35 g
Cholesterol155 mg
Sodium920 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450 degrees. Halve, peel, and dice onion. Trim, then thinly slice scallions, separating greens and whites. Halve, core, and seed poblano, then cut into ½-inch pieces. Pat chicken dry with a paper towel.


Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano and cook, tossing, until slightly softened, about 2 minutes.


Add chicken and half the Southwest spice to same pan. Cook, tossing occasionally, until chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper. Remove pan from heat and set aside.


Heat a drizzle of oil and 1 TBSP butter in another, medium-sized pan over medium-high heat. Add scallion whites, enchilada spice, and remaining Southwest spice. Cook, stirring, until fragrant, 1-2 minutes. Add 6 TBSP tomato paste (we sent more) and cook 1-2 minutes, stirring constantly. Stir in 1 cup water and ½ tsp sugar. Bring to a simmer and let thicken slightly, about 2 minutes. Season with plenty of salt and pepper. Remove pan from heat.


Place a tortilla on your work surface and add half the chicken mixture towards one side. Roll up tortilla and place seam-side down in a small baking dish or ovenproof pan. Repeat with remaining tortilla and chicken mixture, placing rolls side-by-side. Spoon over enough sauce to generously coat (you may not need all). Sprinkle evenly with cheese.


Place dish or pan in oven and bake until sauce is bubbly and cheese melts, about 2 minutes. Dollop baked enchiladas with sour cream. Sprinkle with scallion greens. Divide between plates and spoon over any remaining sauce.