Value Meal

Chicken Enchiladas with Fire Roasted Tomato Glaze

serves 4 at $4.99 per serving

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 4)

  • Info
    8 Small Flour Tortillas
  • 5 oz. Black Beans
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    3 oz. Shredded Cheddar Cheese
  • 1 Shallot
  • 1 tsp. Taco Seasoning
  • 6 oz. Fire Roasted Diced Tomatoes in Juice
  • 1 Green Bell Pepper
  • 2 Tbsp. Salted Butter
  • Info
    1 oz. Sour Cream
  • 16 oz. Boneless Skinless Chicken Breasts

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
    536
  • Carbohydrates
    42g
  • Fat
    24g
  • Protein
    38g
  • Sodium
    1076mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Large Oven-Safe Casserole Dish

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

    Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Peel and halve shallot. Slice thinly.

  2. 2

    Cook The Chicken

    Carefully drain liquid from chicken and season with ¼ tsp salt and a pinch of pepper. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir often, breaking up meat, until chicken browns 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

    Add Vegetables

    In the same pan over medium high heat, add 2 tsp olive oil, beans, peppers, shallot, and taco seasoning to pan and cook, stirring occasionally, until peppers are tender, 5-8 minutes. Remove from heat and stir in chicken, sour cream and half the cheese. Reserve pan; no need to wipe clean.

  4. 4

    Bake The Enchiladas

    Place chicken mixture evenly onto tortillas and roll tightly. Place in prepare casserole dish and top with remaining cheese. Bake in a hot oven until cheese is melted and browned, 8-10 minutes.

  5. 5

    Make The Sauce and Finish The Dish

    In the same pan over medium heat, add tomatoes, demi, and a pinch of salt and pepper and bring to a simmer. Cook until slightly thickened, 2-3 minutes. Remove from heat and stir in butter. Plate dish as pictured on front of card. Bon appétit!

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