Nos boîtes
Cheesy Chicken Enchiladas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Sour Cream and Cilantro

Enchiladas - what could be more fun? Take one part smoky, tender chicken, one part melted cheesy goodness and top with a generous dollop of sour cream. Let the whole family chip in for this Mexican-inspired fave.


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes


/ sert 4 personnes

680 g

Haut de cuisse de poulet

227 g

Oignon rouge

2 pièce(s)

Poivron vert

1 cs

Épices à enchilada

(Contient Sulfites)

1 tasse(s)

Sauce à enchilada

113 g

Fromage cheddar, râpé

(Contient Lait)

½ tasse(s)

Crème sure

(Contient Lait)

14 g


8 pièce(s)

Tortillas de farine

(Contient Blé/Wheat)

Pas inclus dans votre livraison




Informations nutritionnelles

/ par portion
Énergie (kcal)731 kcal
Énergie (kJ)3059 kJ
Graisses31 g
dont saturés0 g
Glucides58 g
dont sucres0 g
Fibres3 g
Protéines48 g
Cholestérol0 mg
Sel404 mg


Grande casserole



Preheat your broiler to high. (To broil the enchiladas.)


Prep: Wash and dry all produce. Core, then cut the green peppers into 1/4-inch strips. Coarsely chop the cilantro. Cut the chicken into thin strips.

Cook the chicken

Cook the chicken and veggies: Heat a large pan over medium-high. Add a drizzle of oil, then the the onion and green pepper. Cook until onion is soft, 3-4 min. Add the chicken. Cook until chicken is golden-brown, 3-4 min. Sprinkle over the enchilada seasoning and cook for 1 min. Pour in the enchilada sauce. Stir to combine.

Make the enchiladas

Bake the enchiladas: Spray a 9x13-inch baking dish with some oil (or dip a piece of paper towel in some oil and wipe the inside of the dish!) Place one tortilla on your cutting board. Top with 1/4 cup chicken mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture. (You should be able to fit 8 enchiladas in a 9x13-inch baking dish!) Drizzle the tops with the remaining enchilada sauce from the pan, and sprinkle with the cheddar cheese. Broil in the centre of the oven until the cheese has melted and crisped up, 3-4 min (TIP: Keep your eye on it so it doesn't burn!)


Finish and serve: Divide the enchiladas between plates. Dollop with some sour cream and sprinkle with cilantro. Enjoy!