Chicken Parmesan Enchiladas

with marinara and mozzarella

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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.

In Your Box (serves 2)

  • 0.125 oz. Oregano
  • 2 Garlic Cloves
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Grated Parmesan Cheese
  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 fl. oz. Marinara Sauce
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Shredded Mozzarella
  • Nutrition (per serving)

  • Calories
    683
  • Carbohydrates
    52g
  • Fat
    33g
  • Protein
    52g
  • Sodium
    1249mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 8" square casserole dish
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. 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.

  • Step 2 - Cook the Chicken
    2

    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.

  • Step 3 - Make the Sauce
    3

    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.

  • Step 4 - Form the Enchiladas
    4

    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.

  • Step 5 - Cook the Enchiladas
    5

    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!