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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    Prepare the Ingredients

    Peel and halve onion. Cut halves into ½" dice. Shuck corn, rinse, and carefully remove kernels from cob. 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. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Pat chicken breasts dry.

  • Step 2 - Cook the Chicken

    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, flip, and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 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

    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

    Form the Enchiladas

    Pour ¼ cup enchilada sauce (reserve remaining for topping enchiladas) in prepared casserole dish, coating bottom. For best results, use an 8" square casserole dish. Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla, roll up tightly (ensure tortilla ends overlap slightly), and 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

    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. Plate dish as pictured on front of card, garnishing with sour cream and jalapeño rounds. Bon appétit!