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 with this easy-to-make Mexican-inspired feast.
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
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*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the 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. Once boiling, reduce heat to medium-low. Simmer, whisking often, until sauce thickens slightly, 4-6 min. Remove the pot from heat.
While sauce cooks, core, then cut pepper into 1/4-inch slices. 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 the 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. 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 the 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 in the prepared baking dish, seam-side down.
Drizzle remaining enchilada sauce over enchiladas, then sprinkle cheese over top. Broil in the middle of the oven until cheese is melted and tortilla edges are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they don't burn!)
Divide enchiladas between plates. Dollop sour cream over top.
