6-Serving Meal
One Pan
Chicken Enchilada Skillet
serves 6
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
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In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 12 oz. Mixed Diced Peppers
- 8 fl. oz. Enchilada Sauce
- 8 oz. Fire Roasted Salsa
- 12 Small Corn Tortillas
- 4 oz. Pico de Gallo Guacamole
- 4 oz. Shredded Nacho/Taco Cheese Blend
- 3 oz. Light Sour Cream
- 1 Lime
- 1½ oz. Tortilla Strips
- ½ oz. Cilantro
- 2 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.
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Nutrition (per serving)
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Calories470
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Carbohydrates35g
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Net Carbs29g
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Fat20g
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Protein38g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 6-9 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut tortillas into 2'' pieces.
Cut lime into wedges.Stem cilantro; keeping leaves whole.Pat chicken dry. Kids not a fan of extra heat? Feel free to skip/reduce the taco seasoning. Season chicken all over with taco seasoning (use less if spice-averse), 1/2 tsp. salt, and 1/4 tsp. pepper. -
2 Cook the Peppers
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mixed peppers and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 6-8 minutes.Transfer peppers to a plate. Keep pan over medium-high heat; no need to wipe clean. -
3 Cook the Chicken Mixture
Add 1 Tbsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce and salsa. Stir in peppers, enchilada sauce (to taste), salsa (to taste), and tortillas until combined, 2-3 minutes. -
4 Add Cheese and Finish Dish
Evenly top chicken mixture in hot pan with cheese. Cover and cook until cheese is melted, 2-3 minutes.
Remove from burner.Kids not a fan of extra heat? Feel free to skip/reduce the guacamole. Plate dish as pictured on front of card, topping chicken mixture with sour cream, guacamole (to taste), cilantro, and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!
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