Adobo Chicken Enchiladas Recipe

Meal Kit

with jalapeño pepper and sour cream

Prep & Cook Time:45-55 min.

Difficulty Level:Intermediate

Spice Level:Medium

Cook Within:5 days

Contains:Milk, Wheat

All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!

A note about serious food allergies

Adobo Chicken Enchiladas Recipe - Home Chef (2)

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, because you get to savor it all with these flavorful, cheesy enchiladas.

Before You Cook

Turn oven on to 400 degrees. Let preheat, at least 10 minutes
Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry
Prepare a casserole dish with cooking spray
Ingredient(s) used more than once: jalapeño pepper, cheese, enchilada sauce

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

If using ground beef, follow same instructions as chicken in Step 2, breaking up meat until no pink remains and ground beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Prepare the Ingredients
Peel and halve onion. Cut halves into 1/2" dice.
Cut a few thin rounds from pointed end of jalapeño pepper. Stem, seed, remove ribs, and mince remaining jalapeño. Discard seeds if you prefer less spice. Wash hands and cutting board after working with jalapeño.Pat chicken breasts dry.
Cook the Chicken
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a mixing bowl and cover with plastic wrap. Rest at least 3 minutes.After 3 minutes, shred chicken and combine with taco seasoning.Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil, onion, and minced jalapeño (to taste) to hot pan. Stir occasionally until onion begins to soften, 2-3 minutes.Add corn and stir occasionally until vegetables are tender, 2-3 minutes.Remove from burner. Stir in shredded chicken and 1/4 the cheese (reserve remaining for topping enchiladas). Let cool, 2-3 minutes.
Form the Enchiladas
Coat bottom of prepared casserole dish with 1/4 cup enchilada sauce (reserve remaining for topping enchiladas). For best results, use an 8" square casserole dish.
Place tortillas on a clean work surface. Top a tortilla with 1/3 cup filling and roll up tightly (ensure tortilla ends overlap slightly). Place in casserole dish, seam side down.Repeat for remaining five tortillas. Don't overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side.
Bake Enchiladas and Finish Dish
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 in hot oven, 15 minutes.Remove foil and bake until cheese is bubbly, 5-7 minutes.Plate dish as pictured on front of card, garnishing with sour cream and jalapeño rounds (to taste). Bon appétit!

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Adobo Chicken Enchiladas Recipe - Home Chef (2024)

with jalapeño pepper and sour cream

Nutrition(per serving)WPeV1mqk

Before You Cook

Prepare the Ingredients

Cook the Chicken

Cook the Vegetables

Form the Enchiladas

Bake Enchiladas and Finish Dish

References