Meal Kit

Chicken Enchilada Skillet

with zucchini, poblano pepper, and crispy tortilla strips

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

  • 2 Boneless Skinless Chicken Breasts
  • 1 Yellow Squash
  • 1 Red Onion
  • 6 fl. oz. Red Enchilada Sauce
  • 1 Zucchini
  • 1 Poblano Pepper
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 oz. Tortilla Strips
  • 1 tsp. Chipotle Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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

    Halve and peel onion. Cut halves into 1/4" dice.

    Stem poblano pepper, seed, and cut into 1/4" dice.

    Trim and halve yellow squash and zucchini lengthwise. Cut into ¼" half-moons.

    Pat chicken breasts dry, and on a separate cutting board, cut chicken in 1" pieces.

  2. 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 chicken to a plate.

    Reserve pan; no need to wipe clean.

  3. 3

    Cook the Vegetables

    Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil.

    Add onion and poblano pepper to hot pan and stir occasionally until onions are translucent, 2-3 minutes.

    Add yellow squash and zucchini and stir occasionally until slightly softened, 1-2 minutes.

  4. 4

    Finish the Skillet

    Stir in chicken, enchilada sauce, and seasoning blend to pan with vegetables. Season with a pinch of salt and 1/4 tsp. pepper.

    Remove from burner.

  5. 5

    Finish the Dish

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

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