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
Italy and Mexico… They're both by large bodies of water, and on the warmer side in terms of climate. They are also both... countries. Wait... this isn't a fourth grader's geography report. We aren't trying to find something in common with Italy and Mexico; we're making something in common. We're melding Italian flavors with Mexican techniques in this meal, bringing forth something delicious and new. Specifically, chicken Parmesan, always a cheesy Italian favorite, rolled and baked in tortillas into enchiladas. Marrying cuisines together, bringing forth new flavors and delights… that's not something you can find in an atlas.
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
8" square casserole dish
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem and coarsely chop oregano.
Combine panko and Parmesan in a mixing bowl.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Cook the Chicken
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Transfer chicken to another mixing bowl, cover with plastic wrap, and rest at least 3 minutes. After resting, shred chicken.
Reserve pan; no need to wipe clean.
While chicken rests, make sauce.
Make the Sauce
Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil, garlic, and oregano (reserve a pinch for garnish) to hot pan. Cook until fragrant, 30 seconds.
Stir in marinara. Remove from burner.
Form the Enchiladas
Stir 1 Tbsp. sauce (reserve remaining for enchilada assembly) into shredded chicken.
Pour ¼ cup sauce into prepared casserole dish, coating bottom. For best results use an 8" square casserole dish.
Place tortillas on a clean work surface. Evenly distribute chicken between tortillas. Don't overfill tortillas. Place any leftover chicken around enchiladas in casserole dish or served on the side.
Roll filled tortillas up tightly. Tortilla ends should overlap slightly. Place in casserole dish, seam-side down.
Cook the Enchiladas
Pour remaining sauce over enchiladas and top with mozzarella and breadcrumb-Parmesan mixture.
Spray a piece of foil with cooking spray and place over casserole dish, sprayed-side down.
Tightly seal foil and bake 15 minutes.
Remove foil and bake until cheese is bubbly, 7-9 minutes.
Plate dish as pictured on front of card, garnishing with remaining oregano. Bon appétit!
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