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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Peppers, Onions, Sour Cream and Cilantro
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Calories
: 
860 kcal
Protein
: 
57g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Wheat
  • Milk
  • Mustard
  • Soy
  • Milk
  • Soy
  • May contain traces of allergens
  • Crustaceans
  • Egg
  • Fish
  • Gluten
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Sulphites
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May be present: Milk, Soy)

1 unit(s)

Red Onion

1 unit(s)

Green Bell Pepper

1 unit(s)

Tomato

7 g

Cilantro

1 unit(s)

Lime

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 tbsp

All-Purpose Flour

(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

43 mL

Sour Cream

(Contains: Milk May be present: Milk, Sulphites)

16 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

Not included in your delivery

0.06 tsp

Pepper*

0.06 tsp

Salt*

1.5 tbsp

Oil*

1 tbsp

Butter*

Calories860 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber7 g
Protein57 g
Cholesterol175 mg
Sodium2200 mg
Trans Fat1 g
Potassium1350 mg
Calcium400 mg
Iron5.5 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.

Cooking Steps

Make enchilada sauce
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Heat a small pot over medium.
  • When the pot is hot, add 1 tbsp (2 tbsp) butter, then flour and half the Enchilada Spice Blend. Cook for 1-2 min, stirring often, until combined.
  • Add 1 cup (2 cups) water, stock powder and Tex-Mex paste. Whisk for 1 min, until smooth and combined. Bring up to a boil.
  • Once boiling, reduce heat to medium-low. Simmer for 4-6 min, whisking often, until sauce thickens slightly. (TIP: Cook sauce a little longer if you prefer a thicker enchilada sauce!)
  • Remove from heat.
Prep and cook veggies
2
  • Meanwhile, core, then cut pepper into 1/4-inch slices.
  • Peel, then cut onion into 1/4-inch slices. 
  • Cut tomato into 1/2-inch pieces.
  • Cut lime into wedges.
  • Roughly chop cilantro. 
  • On another cutting board, pat chicken dry with paper towels. Carefully slice through the centre of each chicken breast, parallel to the cutting board. 
  • Cut chicken into 1/4-inch slices.
Cook chicken and veggies
3
  • Heat a large non-stick pan over medium-high.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken, peppers and onions. (NOTE: For 4 servings, don't crowd the pan; cook in batches if needed.)
  • Cook for 5-7 min, stirring occasionally, until veggies are tender and chicken is golden and cooked through.** Season with salt, pepper and remaining Enchilada Spice Blend. Cook for 1-2 min, until combined.  
  • Remove from heat, then transfer chicken and veggies to a large bowl. Add half the enchilada sauce (from step 1). Toss to coat. Set aside to cool slightly.
Assemble enchiladas
4
  • Meanwhile, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. 
  • Meanwhile, lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1/2 tbsp (1 tbsp) oil. 
  • Once chicken-veggie mixture has cooled slightly, place tortillas on a clean work surface. 
  • Divide chicken-veggie mixture between tortillas. Roll up to close and place in the prepared baking dish, seam-side down.
Broil enchiladas
5
  • Drizzle remaining enchilada sauce over enchiladas, then sprinkle cheese over top.
  • Broil in the middle of the oven for 2-4 min, until cheese is melted and tortilla edges are slightly crispy. (TIP: Keep an eye on enchiladas so they don't burn!)
6
  • Divide enchiladas between plates.
  • Top with tomatoes.
  • Dollop sour cream over top.
  • Sprinkle cilantro over top. 
  • Serve lime wedges alongside.

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