Customer Favorite

Adobo Chicken Enchiladas

with jalapeño pepper and sour cream

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

It's hard to pick what we love more about these enchiladas. Maybe it's the tender, shredded chicken seasoned with a zesty blend of spices. Or maybe it's the way the gooey cheddar cheese enrobes the baked flour tortillas slathered with sauce. Luckily you don't have to pick favorites, because you get to savor it all with these flavorful, cheesy enchiladas.

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • Info
    2 oz. Shredded Cheddar Cheese
  • 5 fl. oz. Red Enchilada Sauce
  • 1 Red Onion
  • 1 Ear of Corn
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ½ Tbsp. Taco Seasoning
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    811
  • Carbohydrates
    69g
  • Fat
    31g
  • Protein
    54g
  • Sodium
    1919mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and halve onion. Cut halves into ½" dice. Cut a few thin rounds from pointed end of jalapeño pepper. Stem, seed, and mince remaining jalapeño. Discard seeds if you prefer less spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Remove husk from corn, rinse, and carefully remove kernels from cob. Pat chicken breasts dry.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook undisturbed until browned, 3-4 minutes. Reduce heat to medium and flip chicken. Cook undisturbed until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Remove to a mixing bowl, cover with plastic wrap, and rest at least 3 minutes. After resting, shred chicken and combine with taco seasoning. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil, onion, and minced jalapeño (to taste) to hot pan. Stir occasionally until beginning to soften, 2 minutes. Add corn and cook until vegetables are tender, 2-3 minutes. Remove from burner. Stir in shredded chicken and ¼ the cheese (reserve remaining for topping enchiladas). Set aside and cool 2-3 minutes.

  • Step 4 - Form the Enchiladas
    4

    Form the Enchiladas

    Coat bottom of prepared casserole dish with ¼ cup enchilada sauce (reserve remaining for topping enchiladas). For best results, use an 8" square casserole dish. Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla and roll up tightly (ensure tortilla ends overlap slightly). Place in casserole dish, seam side down. Repeat for remaining five tortillas. Don't overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side.

  • Step 5 - Cook the Enchiladas
    5

    Cook the Enchiladas

    Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Spray a piece of foil with cooking spray and place over casserole dish, sprayed-side down. Tightly seal foil and bake in hot oven, 15 minutes. Remove foil and bake until cheese is bubbly, 5-7 minutes. Plate dish as pictured on front of card, garnishing with sour cream and jalapeño rounds. Bon appétit!