Meal Kit

Chicken Chimichangas

with jalapeño salsa verde

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Garlic Clove
  • 1 Jalapeño Pepper
  • Info
    2 Large Flour Tortillas
  • 3 Tomatillo
  • ¼ oz. Cilantro
  • 5 oz. Corn Kernels
  • 1 Lime
  • Info
    3 oz. Shredded Cheddar-Jack Cheese
  • 1 Tbsp. Taco Seasoning

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
    812
  • Carbohydrates
    59g
  • Fat
    40g
  • Protein
    56g
  • Sodium
    1718mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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
  1. 1

    Cook the Chicken

    Pat chicken breasts dry. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. 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 from burner. Transfer chicken to a mixing bowl and let cool, at least 5 minutes. Wipe pan clean and reserve. While chicken cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Remove tomatillo husks, rinse again, cut tops off, and cut into ¼" dice. There's a sticky residue underneath the tomatillo husk, which is why a second rinse is needed. Coarsely chop cilantro (no need to stem). Halve lime and juice. Mince garlic. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  3. 3

    Assemble and Bake the Chimichangas

    Once chicken is cool, shred into bite-sized pieces. Add corn, cheese, and taco seasoning to bowl and combine. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Place tortillas on clean work surface. Divide chicken mixture between tortillas. Roll tortillas and place on prepared baking sheet, seam side down. Drizzle rolled tortillas with 1 Tbsp. olive oil and rub oil into tortillas. Bake in hot oven until crisp and golden, 10-12 minutes. While chimichangas bake, make salsa verde.

  4. 4

    Make the Salsa Verde

    Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add tomatillo to hot pan and stir occasionally until beginning to soften, 2-3 minutes. Add jalapeño (to taste) and garlic and cook, stirring occasionally, until jalapeño softens, 1-2 minutes. Add 1 Tbsp. water and a pinch of salt. Cook, stirring occasionally, until tomatillos are tender, 2-3 minutes. Smash tomatillos and stir in cilantro and 2 tsp. lime juice. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, serving salsa verde on the side for dipping. (Use salsa to taste; it may be too hot for spice-averse.) Bon appétit!

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