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Cheesy Chicken Enchiladas
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Cheesy Chicken Enchiladas

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.

Family Friendly

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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

56 g

Red Onion

200 g

Green Bell Pepper

2 tbsp

Mexican Seasoning

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Chicken Broth Concentrate

6 unit

Flour Tortillas

(Contains Gluten)

Not included in your delivery

2.5 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories860 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate60 g
Sugar6 g
Dietary Fiber6 g
Protein55 g
Cholesterol155 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
8x8" Baking Dish


Make enchilada sauce

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 the pot from heat.

Prep and cook veggies

While enchilada 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 pan from heat, then transfer veggies to a large bowl.

Cook chicken and make filling

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.

Assemble enchiladas

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.

Broil enchiladas

Drizzle remaining enchilada sauce over enchiladas, then 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!)

Finish and serve

Divide enchiladas between plates. Dollop sour cream over top.

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