Cheesy Chicken Thigh Enchiladas
with Peppers, Onions, Sour Cream and Cilantro- Sulphites
- Wheat
- Milk
- Mustard
- Soy
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
Ingredients: Chicken thighs • Green pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • All-purpose flour (wheat) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour).
Ingredients
270 g
Chicken Thighs
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
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)
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)
22 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Heat a small pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then flour and half the Chili-Cumin Spice Blend. Cook for 1-2 min, stirring often to combine.
- Add 1 cup (2 cups) water, chicken stock powder and Tex-mex paste, whisking until smooth, 1 min. Bring 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.
- Meanwhile, core, then cut pepper into 1/2-inch slices.
- Peel, then cut the onion into 1/2-inch slices.
- On another cutting board, pat chicken dry with paper towels, then cut chicken into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken, peppers and onions. (NOTE: For 4 servings, don't crowd the pan; cook in 2 batches if needed.)
- Cook for 5-7 min, stirring occasionally, until chicken is golden and cooked through and veggies are tender.** Season with salt and pepper and remaining Chili-Cumin Spice Blend. Cook for 1-2 min, stirring until combined.
- Remove from heat, then transfer chicken and veggies to a large bowl. Add half the enchilada sauce. Toss to coat. Set aside to cool slightly.
- 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 the chicken and veggie mixture has cooled down, 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 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.)
- Divide enchiladas between plates.
- Dollop sour cream over top.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to halve.
