Cheesy Chicken Enchiladas
with Sour Cream
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
6 unit
Flour Tortillas
(Contains Gluten)
56 g
Red Onion
200 g
Green Bell Pepper
2 tbsp
Mexican Seasoning
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Chicken Broth Concentrate
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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 flour. Stir to combine. Whisk in broth concentrate, 1 1/2 tbsp Mexican Seasoning and 1 cup water (dbl both for 4 ppl), until smooth, 1 min. Bring to a boil, then reduce heat to medium-low. Simmer, whisking often, until sauce thickens slightly, 4-6 min. Remove from heat.
While sauce cooks, core, then cut pepper into 1/4-inch strips. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). 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. Remove pan from heat, then transfer veggies to a large bowl.
Pat chicken dry with paper towels. Carefully cut each chicken breast in half parallel to the cutting board, cutting all the way through. Thinly slice each piece of chicken into 1/4-inch strips. Season with salt, pepper and remaining Mexican Seasoning. Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until chicken is golden and cooked through, 4-5 min.** Remove pan from heat, then transfer chicken to the large bowl with veggies. Add half the enchilada sauce. Toss to coat.
Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp oil (dbl for 4 ppl). Place tortillas on a clean work surface. Divide chicken and veggie filling between tortillas. Roll up to close and place, seam-side down, in the prepared baking dish.
Drizzle tops of enchiladas with remaining enchilada sauce and sprinkle cheese over top. Broil in the middle of the oven, until cheese is melted and edges of tortillas are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they do not burn!)
Divide enchiladas between plates. Dollop sour cream over top.
