Adobo Chicken Enchiladas with Chipotle Ranch Romaine Salad
$7.49 per portion
Prep & Cook Time:60+ min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Large Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
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 ground beef, follow same instructions as chicken in Step 2, stirring occasionally over medium-high heat until no pink remains, 4-6 minutes.
Prepare the Ingredients
Peel and halve onion. Cut halves into ½" dice.
Hold romaine hearts at root ends and chop coarsely.
Pat chicken breasts dry.
Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
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.
Cook the Vegetables
Return pan used to cook chicken to medium heat.
Add 2 tsp. olive oil and onion to hot pan. Stir occasionally until onion begins to soften, 2-3 minutes.
Add corn and cook until vegetables are tender, 3-4 minutes.
Remove from burner.
Stir in shredded chicken and ½ the cheese (reserve remaining for topping enchiladas). Let cool, 2-3 minutes.
Form the Enchiladas
Coat bottom of prepared casserole dish with ¼ cup enchilada sauce (reserve remaining for topping enchiladas). For best results, use a 13"x 9" casserole dish.
Place a 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 tortillas. Don't overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side.
Bake Enchiladas and Dress Salad
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.
While enchiladas are baking uncovered, combine romaine and dressing in a mixing bowl.
Plate dish as pictured on front of card, garnishing enchiladas with sour cream. Bon appétit!
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