6 Portion Meal

Adobo Chicken Enchiladas with Chipotle Ranch Romaine Salad

$7.49 per portion

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

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 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 6)

  • 2 Romaine Hearts
  • Info
    4 oz. Shredded Cheddar Cheese
  • 10 fl. oz. Red Enchilada Sauce
  • 1 Red Onion
  • 5 oz. Corn Kernels
  • 26 oz. Boneless Skinless Chicken Breasts
  • 2 Tbsp. Taco Seasoning
  • Info
    12 Small Flour Tortillas
  • Info
    4 oz. Sour Cream
  • Info
    3 oz. Chipotle Ranch Dressing

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
    573
  • Carbohydrates
    43g
  • Fat
    27g
  • Protein
    37g
  • Sodium
    1540mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Large Oven-Safe Casserole Dish
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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