Family Meal Kit
One-Pan Chicken Enchilada Tacos
with garlic rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Make taco Tuesday any day of the week with Home Chef's new taco kits, full of the delicious fixings we all know and love. This kit has the same fresh ingredients and easy prep you're used to, with enough tacos made for the entire family, Wednesday's child included.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 16 oz. Cooked White Rice
- 8 oz. Black Beans
- 8 Small Flour Tortillas
- 4 fl. oz. Enchilada Sauce
- 3 oz. Chipotle Crema
- 2 oz. Shredded Cheddar-Jack Cheese
- 4 Green Onions
- 1 Tbsp. Taco Seasoning
- 1½ tsp. Garlic and Parsley 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)
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Calories640
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Carbohydrates68g
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Net Carbs63g
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Fat21g
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Protein42g
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Sodium1440mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Drain beans in a colander/strainer.
Trim and thinly slice green onions.Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken and taco seasoning (use less if spice-averse) to hot pan. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add beans and enchilada sauce (to taste). Stir occasionally until heated through and slightly thickened, 1-2 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the taco seasoning and/or enchilada sauce.Remove from burner.While filling cooks, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place rice, garlic and parsley seasoning, and 1/4 tsp. salt in a microwave-safe bowl.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Stir in half the green onions (reserve remaining for garnish) and a pinch of salt and pepper. Rest, 2 minutes.Fluff rice with a fork. -
4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with filling, cheese, chipotle crema, and remaining green onions. Bon appétit!
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