Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas with Tomatoes and Poblano Peppers

for 2

with Tomatoes and Poblano Peppers

Prep Time: 40 mins Calories: (per serving)790

Carbs: 76g Fat: 31g Protein: 50g Sodium: 965mg

Contains Chicken

Gluten Free

Contains Dairy

Contains Soy

Very Spicy!

Customer Favorite!
4.3 of 5 stars

Oh boy are these enchiladas tasty! Make these chicken enchiladas from scratch by first poaching and shredding the chicken breast, then adding it to the filling made of cream cheese, tomatoes, poblano peppers, onions, pinto beans, and chili powder. Finally, you will wrap the filling in traditional corn tortillas and bake them alongside enchilada sauce and freshly shredded local colby jack cheese. This dish surely won't disappoint.

Enjoy, Dane County!

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry may increase your risk of foodborne illness.

Poach Chicken

Photo based on 2-serving recipe

Poach Chicken

Preheat oven to 350 degrees

Rinse chicken, add to pot, fill pot with water until chicken is completely covered, then add generous amount of salt, and bring to boil over high heat

Once boiling, cover, reduce to medium-low heat, and simmer until chicken is just cooked, ~15 minutes

-For cauliflower variation: Cut cauliflower into small pieces, then lay on greased sheet pan and roast in oven for 15 minutes

-For Gardein chicken variation: Lay strips on greased sheet pan and roast in oven for 15 minutes

Prep Ingredients

Photo based on 2-serving recipe

Shred Chicken

Photo based on 2-serving recipe

Shred Chicken

Transfer poached chicken to a large bowl, then shred using 2 forks.

Tip:Use a hand blender if you have one - it works well for shredding!

Alternative:Simply cut chicken into small pieces

-Ignore this step for cauliflower or Gardein chicken variations

Make Filling

Photo based on 2-serving recipe

Make Filling

large

sauté pan, heat cream cheese, onions, and poblano chiles over medium heat until blended, 2-3 minutes

Drain and rinse pinto beans, add

half

to pan

(keep the rest)

, lightly mash with spoon in pan

Add chili powder, tomatoes, and chicken (or cauliflower)

Mix to combine

Season with salt and pepper, as desired

Bake Enchiladas

Photo based on 2-serving recipe

Bake Enchiladas

Place tortillas on a microwave safe plate, put a damp paper towel over them, and microwave for 15 seconds. This will help get them damp and pliable to prevent tearing when rolling

Add ~1/3 enchilada sauce to bottom of

13x9

baking pan

One tortilla at a time, scoop ~1/3 cup chicken-mixture onto middle of tortilla, then roll up and place seam side down over sauce in baking pan

Note: It's okay if you have extra chicken-mixture, enjoy it from the pan or serve on the side

Top all rolled tortillas with remaining enchilada sauce and sprinkle with jack cheese

Cover and bake until heated throughout and cheese has melted, 10-15 minutes

Plate

Using spatula, plate 3 enchiladas

Enjoy!

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