Express
Ranch Chicken Chimichanga
with ranch dressing for dipping
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 12 oz. Antibiotic Free Boneless Skinless Chicken Breast
- 4 Large Flour Tortillas
- 4 oz. Fire Roasted Salsa
- 4 oz. Shredded Quesadilla Cheese
- 3¾ oz. Minute Rice
- 3 fl. oz. Buttermilk Ranch Dressing
- 2 oz. Baby Spinach
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Ranch Seasoning
- ½ tsp. Garlic Salt
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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Calories770
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Carbohydrates59g
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Net Carbs56g
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Fat31g
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Protein60g
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Sodium2190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Baking Sheet
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
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1 Cook the Chicken
Pat chicken dry and season all over with ranch seasoning and 1/4 tsp. salt.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer to a plate and set aside. Keep pan over medium heat; no need to wipe pan clean. -
2 Cook Rice and Add Spinach
Add rice, 11/3 cups water, mirepoix base, and garlic salt to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is absorbed, 4-6 minutes.Remove from burner. Keep covered until rice is tender, 2-3 minutes.Transfer rice to a bowl or plate and stir in spinach until slightly wilted, 30-60 seconds.Stir in chicken. -
3 Assemble the Chimichangas
Place tortillas on a clean work surface. Evenly divide rice mixture between tortillas, placing in center. Top with salsa (to taste) and cheese. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.
Transfer chimichangas, seam-side down, to prepared baking sheet and top evenly with 1 Tbsp. olive oil. Massage oil over tortillas. -
4 Broil Chimichangas and Finish Dish
Place chimichangas under hot broiler and broil until golden-brown and crispy, 2-4 minutes.
Carefully remove from broiler.Plate dish as pictured on front of card, halving chimichangas if desired, and serving with dressing. Bon appétit!
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