with zucchini, poblano pepper, and crispy tortilla strips
Prep & Cook Time:25-35 min.
Cook Within:5 days
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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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, and on a separate cutting board, cut chicken in 1" pieces.
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.
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.
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.
Finish the Dish
Serve family-style, garnishing skillet with sour cream, cheese, and tortilla strips. Bon appétit!
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