Meal Kit
Chicken Thigh Enchilada Flatbread
with jalapeño and poblano peppers
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
Two forms of pepper, and the best part of the chicken, the thighs, are the stars of this flatbread here. They come together to bring deliciousness to each bite. And if you think there's a bit too much heat with those two peppers, cooling sour cream on top will simmer it right down.
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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2 Naan Flatbreads
- 1 Poblano Pepper
- 3 fl. oz. Red Enchilada Sauce
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2 oz. Shredded Mozzarella
- 1 Jalapeno Pepper
- 2 Green Onions
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1 oz. Sour Cream
- ½ oz. Seasoned Rice Vinegar
- 1 tsp. Fajita 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) 4qYXzpPM
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Calories760
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Carbohydrates72g
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Net Carbs68g
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Fat28g
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Protein59g
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Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken thighs in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, follow same instructions as chicken thighs in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Stem jalapeño, seed, remove ribs, and slice into thin strips.Stem poblano pepper, seed, and cut into 1/2" dice . Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after working with peppers.Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Par-bake Flatbreads and Pickle Jalapeños
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads bake, combine white portions of green onions, jalapeño, seasoned rice vinegar, and a pinch of pepper in a mixing bowl. Set aside to pickle, at least 10 minutes.While jalapeños pickle, cook chicken. -
3 Cook the Chicken Mixture
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken, poblano, and seasoning blend to hot pan. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. -
4 Assemble and Bake the Flatbreads
Place flatbreads on a clean work surface. Top evenly with enchilada sauce, chicken mixture, and cheese.
Place directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with sour cream, pickled jalapeños (to taste), and green portions of green onions. Bon appétit!
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