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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Sour Cream

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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 to make this easy-to-make Mexican-inspired feast.

Allergens:Milk/LaitWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

113 g

Red Onion

200 g

Green Bell Pepper

1 tbsp

Mexican Seasoning

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber3 g
Protein54 g
Cholesterol170 mg
Sodium1370 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then 1/2 tbsp flour (dbl for 4ppl). Stir together. Add Mexican seasoning, broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil then reduce the heat to medium-low. Simmer, until sauce is slightly thickened, 4-6 min. Remove from heat.

2

Core, then cut bell peppers into 1/4-inch strips. Peel, halve, then chop half the onion into 1/4-inch pieces (whole onion for 4ppl). Working on a second cutting board, pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast, parallel to the cutting board, cutting all the way through. Thinly slice chicken into 1/4-inch strips.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until peppers soften, 5-6 min. Transfer veggies to a plate. Add another 1 tbsp oil (dbl for 4 ppl), then chicken. Season with salt and pepper. Cook, stirring occasionally, until chicken is golden and cooked through, 4-5 min.** Return veggies to the pan. Stir in half the enchilada sauce.

4

Lightly oil an 8x8-inch baking dish (9x13-inch for 4ppl) with 1/2 tbsp oil (dbl for 4 ppl). Place tortillas on a clean work surface. Divide the chicken mixture between tortillas. Roll up to close and place, seam-side down, in the prepared baking dish.

5

Drizzle tops of enchiladas with remaining enchilada sauce and sprinkle over cheese. Broil in the middle of the oven, until cheese melts and edges of tortillas are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they do not burn!)

6

Divide enchiladas between plates. Dollop with sour cream.