Meal Kit

Cheddar Ranch Chicken Enchiladas

with Buffalo crema and green onions

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, 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

In Your Box (serves 2)

  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Light Cream Cheese
  • Info
    1 tsp. Buttermilk-Dill Seasoning
  • 8 oz. Mirepoix Blend
  • Info
    2 oz. Sour Cream
  • Info
    6 Small Flour Tortillas
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 2 Green Onions
  • 2 Garlic Cloves
  • ⅓ fl. oz. Hot Sauce

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
    697
  • Carbohydrates
    57g
  • Fat
    29g
  • Protein
    49g
  • Sodium
    1610mg

Recipe Steps

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
  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Pat diced chicken dry.

  2. 2

    Cook the Filling

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, mirepoix blend, garlic, and white portions of green onions to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add ¼ cup water, cream cheese, and seasoning blend. Bring to a simmer. Once simmering, stir constantly until sauce is thickened and creamy, 3-5 minutes. Remove from burner. Shred chicken into bite-sized pieces.

  3. 3

    Assemble the Enchiladas

    Place tortillas on a clean work surface. Top a tortilla with ⅓ cup filling and roll up tightly (ensure tortilla ends overlap slightly). Place in prepared 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.

  4. 4

    Bake the Enchiladas

    Top enchiladas evenly with 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. Bake again until cheese is bubbly, 5-7 minutes. While enchiladas bake, make Buffalo crema.

  5. 5

    Make Buffalo Crema and Finish Meal

    In a mixing bowl, combine sour cream and hot sauce (to taste). Set aside. Plate dish as pictured on front of card, garnishing with Buffalo crema and green portions of green onions. Bon appétit!

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