One-Pan Chicken Enchiladas Verdes
with Mexican Cheese Blend & Hot Sauce Crema
We’re very into verde. We love red salsa as much as anyone, but when it comes to these enchiladas? Team green all the way. This mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens. Be warned: After this dinner, your entire enchilada world may be turned upside down. Welcome to the dark (green) side!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
2 unit
Scallions
1 teaspoon
Hot Sauce
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Chopped Chicken Breast
1 tablespoon
Southwest Spice Blend
7.06 ounce
Green Salsa
½ cup
Mexican Cheese Blend
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Heat broiler to high. Wash and dry produce. • Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
• In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5-7 minutes.
• Add a drizzle of oil, pork, scallion whites, and Southwest Spice Blend to pan with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. • Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper. • Turn off heat; transfer filling to a medium bowl. Wipe out pan.
Open package of chicken and drain off any excess liquid. Swap in chicken (no need to break up into pieces!) or beef for pork. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish. • Top with remaining salsa and sprinkle with Mexican cheese blend.
• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and sprinkle with scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.