Chicken Enchiladas
with DIY enchilada sauce
A flavourful enchilada bake covered with gooey cheese? Yes, please! This filling, cozy meal will breathe new life into your Taco Tuesday.
Ingredients: Ground chicken • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Limes • Yellow onion • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • All-purpose flour (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.
Ingredients
250 g
Ground Chicken
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: Tree nuts, Egg, Milk, Sesame, Soy)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Egg, Milk, Sesame, Soy, Gluten, Fish, Crustaceans, Wheat, Sulphites)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Tree nuts, Egg, Milk, Sesame, Soy, Gluten, Fish, Crustaceans, Sulphites, Mustard, Peanuts)
½ unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
½ cup
Tomato Salsa
(May contain traces of: Tree nuts, Egg, Milk, Sesame, Soy, Gluten, Fish, Crustaceans, Wheat, Sulphites, Mustard)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - In a medium pot, heat 1 tbsp (2 tbsp) butter over medium.
- When butter is melted, sprinkle 1 tbsp (2 tbsp) flour over top, then stir to coat.
- Whisk in 1 cup (2 cups) water and Tex-Mex paste. Bring to a simmer.
- Cook for 4-6 min, stirring often, until enchilada sauce thickens slightly.
- Remove from heat.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Core, then cut pepper in to 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, add sour cream and as much lime zest as you like. Season with salt and pepper, then combine.
- Heat a large non-stick pan over medium-high (high heat for 4 servings).
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Break up chicken into smaller pieces.
- Add onions and half the peppers. Cook for 4-5 min, stirring until veggies soften and no pink remains in chicken.**
- Stir in half the enchilada sauce, then season with salt and pepper. Remove from heat.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1/2 tbsp (1 tbsp) oil.
- On a clean work surface, divide chicken filling between tortillas.
- Roll up to close enchiladas and place, seam-side down, in the prepared baking dish.
- Drizzle remaining sauce over top, then sprinkle with cheese.
- Broil in the middle of the oven, until cheese melts and edges are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn.)
- Let enchiladas rest for 5 min before serving.
- While enchiladas rest, to a large bowl, add 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Add spinach and remaining peppers, then toss to combine.
- Divide enchiladas between plates.
- Top with lime crema and salsa, if you like.
- Serve salad alongside.
If you've opted to get chicken, cook in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
