Meal Kit

Adobo Chicken Enchiladas

with jalapeño pepper and sour cream

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Medium

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 Red Onion
  • Info
    6 Small Flour Tortillas
  • 3 fl. oz. Red Enchilada Sauce
  • 3 oz. Corn Kernels
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • 1 Jalapeño Pepper
  • 1 tsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    62g
  • Fat
    29g
  • Protein
    50g
  • Sodium
    1590mg

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using diced chicken breasts, pat dry and season with taco seasoning. Follow same instructions as whole chicken breasts in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. No need to cover and shred.

  • If using ground beef, follow same instructions as whole chicken breasts in Step 2, adding taco seasoning and breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. No need to cover and shred.

  • If using Impossible burger, follow same instructions as whole chicken breasts in Step 2, adding taco seasoning and breaking up until no pink remains and burger is heated through, 4-6 minutes. No need to cover and shred.

  • If using steak strips, separate into a single layer, pat dry, coarsely chop, and season with taco seasoning. Follow same instructions as whole chicken breasts in Step 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. No need to cover and shred.

  1. 1

    Prepare the Ingredients

    Peel and halve onion. Cut halves into 1/2" dice.

    Cut a few thin rounds from pointed end of jalapeño. Stem, seed, remove ribs, and mince remaining jalapeño. Wash hands and cutting board after working with jalapeño.

    Pat chicken breasts dry.

  2. 2

    Start the Filling

    Place a medium non-stick pan over medium heat.

    Add 1 tsp. olive oil and chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner. Transfer chicken to a mixing bowl and cover with plastic wrap. Rest, at least 3 minutes.

    After 3 minutes, shred chicken and combine with taco seasoning. Reserve pan; no need to wipe clean.

  3. 3

    Finish the Filling

    Return pan used to cook chicken to medium heat.

    Add 1 tsp. olive oil, onion, and minced jalapeño (use less if spice-averse) to hot pan. Stir occasionally until onion begins to soften, 2-3 minutes.

    Add corn and stir occasionally until vegetables are tender, 2-3 minutes.

    Remove from burner. Stir in shredded chicken and 1/4 the cheese (reserve remaining for topping). Let cool, 3 minutes.

  4. 4

    Roll the Enchiladas

    Coat bottom of prepared casserole dish with 1/4 cup enchilada sauce (reserve remaining for topping).

    Place tortillas on a clean work surface. Top each tortilla with 1/3 cup filling and roll up tightly (ensure tortilla ends overlap slightly). Place side-by-side in casserole dish, seam side down.

    Don't overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side.

  5. 5

    Bake Enchiladas and Finish Dish

    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 (to taste). Bon appétit!

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