Express
Chicken Thigh Enchilada Tacos
with cheese
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Laura Alpern
We love chicken thighs, aka the best part of the bird. They're delicious, they're moist, and they're perfect in these tacos, dressed in enchilada sauce and topped with sweet caramelized onion, corn, and beans. The chicken's got legs, and we know how to cook them.
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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6 Small Flour Tortillas
- 1 Yellow Onion
- 4 oz. Black Beans
- 3 fl. oz. Red Enchilada Sauce
- 3 oz. Corn Kernels
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2 oz. Chipotle Crema
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2 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
- 2 tsp. 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) yP5GbyO8
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Calories780
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Carbohydrates64g
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Net Carbs58g
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Fat35g
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Protein56g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Medium Non-Stick Pans
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 diced chicken breasts, follow same instructions as diced chicken thighs in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, spread into a single layer, pat dry, coarsely chop, and season with seasoning blend. Follow same instructions as diced chicken thighs in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using ground turkey, follow same instructions as diced chicken thighs in Step 1, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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1 Cook the Chicken
Pat chicken thighs dry, and season all over with seasoning blend. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan and stir occasionally, 4 minutes.Add enchilada sauce. Then stir occasionally until sauce is slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 1-3 minutes.Remove from burner.While chicken cooks, prepare ingredients and cook vegetables. -
2 Prepare Ingredients and Start Vegetables
Drain black beans.
Halve and peel onion. Slice halves into thin strips.Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.Add onion to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.If pan becomes dry, add 1 Tbsp. water. -
3 Finish Vegetables and Prepare Green Onions
Add corn and black beans to pan with onion. Stir often until combined and heated through, 1-2 minutes.
Add a pinch of pepper. Remove from burner.While vegetables cook, trim green onions and thinly slice. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Immediately, place tortillas on a clean work surface and top evenly with cheese. Let melt slightly, 30 seconds.Plate dish as pictured on front of card, filling tortillas with vegetables and chicken. Garnish with crema (to taste) and green onions. Bon appétit!
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