HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chicken Enchiladas
topBanner
Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Sour Cream

Read more

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.

Tags:Family Friendly
Allergens:Wheat/BléMilk/Lait

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

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

2 unit

Chicken Breasts

6 unit

Flour Tortillas

(ContainsWheat/Blé)

56 g

Red Onion

200 g

Green Bell Pepper

2 tbsp

Mexican Seasoning

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate60 g
Sugar6 g
Dietary Fiber6 g
Protein55 g
Cholesterol155 mg
Sodium1540 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Whisk
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon
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 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.

2

Meanwhile, 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.

3

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.

4

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.

5

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!)

6

Divide enchiladas between plates. Dollop sour cream over top.