Family Meal: Adobo Chicken Enchiladas

with corn, jalapeño peppers, and sour cream

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat, Soy

A note about serious food allergies

It's hard to pick what we love more about these enchiladas. Maybe it's the tender, shredded chicken seasoned with a zesty blend of spices. Or maybe it's the way the gooey cheddar cheese enrobes the baked flour tortillas slathered with sauce. Luckily you don't have to pick favorites since you get to savor it all with these flavorful, cheesy enchiladas.

In Your Box

  • 2 Red Onions
  • 2 Jalapeño Peppers
  • 4 Boneless Skinless Chicken Breasts
  • Info
    2 Tbsp. Taco Seasoning
  • 6 oz. Frozen Corn Kernels
  • Info
    6 oz. Shredded Cheddar Cheese
  • 16 fl. oz. Red Enchilada Sauce
  • Info
    12 Small Flour Tortillas
  • Info
    4 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Large Oven-Safe Casserole Dish
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and halve onions. Cut halves into ½” dice. Cut a few thin rounds from pointed end of each jalapeño pepper for garnish. Stem, seed, and mince remaining jalapeños. Discard seeds if you prefer less spice. Rinse chicken breasts and pat dry.

  • Step 2 - Cook the Chicken

    Cook the Chicken

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes. Reduce heat to medium, flip, and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove to a medium mixing bowl and cover with plastic wrap. Reserve pan; no need to wipe clean. Allow chicken to rest 5 minutes. Using two forks or your hands, shred chicken and combine with taco seasoning.

  • Step 3 - Cook the Vegetables

    Cook the Vegetables

    Return pan used to cook chicken to medium heat. Add 2 tsp. olive oil, onion, and minced jalapeño (to taste) to hot pan. Cook until beginning to soften, 2 minutes. Add frozen corn and cook until vegetables are tender, 2-3 minutes. Remove from burner. Season with ½ tsp. salt and stir in shredded chicken and ¼ the cheese (reserve remaining for topping enchiladas). Cool 2-3 minutes.

  • Step 4 - Form the Enchiladas

    Form the Enchiladas

    Pour ¼ cup enchilada sauce in casserole dish (use a dish large enough to fit 12 rolled tortillas), coating the bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, roll up tightly (ensure tortilla ends overlap slightly), and place in casserole dish seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side.

  • Step 5 - Cook the Enchiladas

    Cook the Enchiladas

    Pour remaining enchilada sauce over enchiladas and top with remaining cheese. 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, 5-7 minutes.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with sour cream and jalapeño rounds (to taste).