Chicken Enchilada Skillet

with zucchini, poblano peppers, and crispy tortilla strips

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

All the flavor, and the fun, of chicken enchiladas without the fuss. After all, after a long day at work, who wants to roll tortillas? Instead, have crunch tortilla strips garnish a mélange of fresh vegetables like poblano peppers and zucchini, plus pieces of tender chicken. Enchilada sauce and chipotle seasoning add zesty flavor, and the whole thing is topped by the classic Mexican dairy twosome: cheese and sour cream. You'll take all your favorite foods in skillet form after this.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Poblano Pepper
  • 1 Yellow Squash
  • 1 Zucchini
  • 2 Boneless Skinless Chicken Breasts
  • 6 fl. oz. Red Enchilada Sauce
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar Cheese
  • ½ oz. Tortilla Strips
  • 1 tsp. Chipotle Seasoning
  • Nutrition (per serving)

  • Calories
    605
  • Carbohydrates
    29g
  • Fat
    30g
  • Protein
    50g
  • Sodium
    1511mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" dice. Stem poblano pepper, seed, and cut into ¼" dice. Trim and halve yellow squash and zucchini lengthwise. Cut into ¼" half-moons. Pat chicken breasts dry. On a separate cutting board, cut chicken in 1" pieces.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 1-2 minutes. Then stir occasionally until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add onion and poblano to hot pan and stir occasionally, 2-3 minutes. Add squash and zucchini and stir occasionally until slightly softened, 1-2 minutes.

  • Step 4 - Finish the Skillet
    4

    Finish the Skillet

    Stir in chicken, enchilada sauce, and seasoning blend to pan with vegetables. Season with a pinch of salt and ¼ tsp. pepper. Remove from burner.

  • Step 5 - Finish the dish
    5

    Finish the dish

    Serve family-style, garnishing skillet with sour cream, cheese, and tortilla strips. Bon appétit!