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

  • Calories
    891
  • Carbohydrates
    79g
  • Fat
    35g
  • Protein
    64g
  • Sodium
    1677mg

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

  • Adobo Chicken Enchiladas with jalapeño pepper and sour cream
    1

    Prepare the Ingredients

    Peel and halve onion. Cut halves into ½" dice. Cut a few thin rounds from pointed end of jalapeño pepper for garnish. Stem, seed, and mince remaining jalapeño. Discard seeds if you prefer less spice. Pat chicken breasts dry.

  • Adobo Chicken Enchiladas with jalapeño pepper and sour cream
    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 until browned, 3-4 minutes. Reduce heat to medium, flip, and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove to a medium mixing bowl and cover with plastic wrap. After resting chicken at least 3 minutes, shred and combine with taco seasoning. Reserve pan; no need to wipe clean.

  • Adobo Chicken Enchiladas with jalapeño pepper and sour cream
    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. Cook until beginning to soften, 2 minutes. Add corn and cook until vegetables are tender, 2-3 minutes. Remove from burner. Season with ¼ tsp. salt and stir in shredded chicken and ¼ the cheese (reserve remaining for topping enchiladas). Set aside and cool 2-3 minutes.

  • Adobo Chicken Enchiladas with jalapeño pepper and sour cream
    4

    Form the Enchiladas

    Pour ¼ cup enchilada sauce in prepared casserole dish, coating bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, roll up tightly (ensure tortilla ends overlap slightly), and place in casserole dish seam-side down. For best results, use an 8" square casserole dish. 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.

  • Adobo Chicken Enchiladas with jalapeño pepper and sour cream
    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 15 minutes. Remove foil and bake until cheese is bubbly, 5-7 minutes. Garnish with sour cream and jalapeño rounds (to taste).