Tortilla Chicken

with elote-style acorn squash

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

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A note about serious food allergies

Ponder, if you will, the deliciousness of nachos. The salty corn crunch of tortillas topped with melted cheese… no matter what other toppings and garnishing, that's what you want. Well, we're giving you just that here, but atop a succulent, delicious chicken breast instead of in a paper boat or a plastic fake baseball batting helmet. The elotes-style acorn squash has just the right amount of soft chipotle heat to make a perfect match with the chicken. You'll be pondering the deliciousness of this meal all the way up to a clean plate.

In Your Box (serves 2)

  • 1 Acorn Squash
  • 1 Jalapeño Pepper
  • ½ oz. Tortilla Strips
  • 1 Lime
  • ¼ oz. Cilantro
  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 tsp. Sazon Chipotle Seasoning
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends from acorn squash and halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into ½" slices. Halve jalapeño lengthwise, seed, remove ribs, and thinly slice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Coarsely crush tortilla strips. Halve lime. Juice one half and cut other half into quarters. Coarsely chop cilantro (no need to stem). Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Squash

    Roast the Squash

    Place squash slices on prepared baking sheet. Drizzle with 2. tsp olive oil and season with ¼ tsp. salt and chipotle seasoning (use half for a milder flavor, if spice-averse). Toss to combine, then spread into a single layer. Roast 15 minutes. Remove from oven. Squash will finish cooking in a later step. While squash roasts, sear chicken and make topping.

  • Step 3 - Sear Chicken and Make Tortilla Topping

    Sear Chicken and Make Tortilla Topping

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly browned, 2-3 minutes per side. Remove from burner. Chicken will finish cooking in a later step. While chicken sears, combine cheese, jalapeño (to taste), tortilla strips, and 1 tsp. olive oil in a mixing bowl.

  • Step 4 - Finish the Chicken and Squash

    Finish the Chicken and Squash

    Transfer chicken to baking sheet. Cover chicken with tortilla topping. Roast until cheese melts, squash is tender, and chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes. While chicken roasts, make crema.

  • Step 5 - Make Crema and Finish Dish

    Make Crema and Finish Dish

    In another mixing bowl, combine sour cream, 1 tsp. lime juice, and a pinch of salt. Plate dish as pictured on front of card, garnishing squash with crema and cilantro. Serve lime quarters on the side. Bon appétit!