Meal Kit
Chicken Enchilada Skillet
with zucchini, poblano pepper, and crispy tortilla strips
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
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
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2 oz. Sour Cream
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2 oz. Shredded Cheddar Cheese
- 1 oz. Tortilla Strips
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1 tsp. Chipotle 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.
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Nutrition (per serving) pq1Mdnq5
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Calories630
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Carbohydrates33g
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Net Carbs26g
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Fat33g
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Protein51g
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Sodium1700mg
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
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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 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 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 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 Finish the Dish
Serve family-style, garnishing skillet with sour cream, cheese, and tortilla strips. Bon appétit!
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