Cheesy Chicken Enchilada Skillet
with Green Pepper Salsa Verde
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
That’s right, the whole enchilada in a single skillet! Shredded chicken joins sautéed green pepper and a touch of salsa verde for intensity. Instead of wrapping the filling, stir in strips of tortillas topped with bubbling cheese. Enter tomato and sour cream for the finale. Enchila-tada!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Green pepper
- 1 Onion (or shallot)
- 1 Tomato
- 45ml Salsa verde
- 43ml Sour cream
- 30g Grated mozzarella
- 4 Wheat flour tortillas
- 6g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Milk • Sesame • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
6 g
Sodium
870 mg
Total Carb
53 g
Sugars
12 g
Protein
52 g
Fibre
5 g
Preparation
Cook & shred the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until browned.
- Add ½ cup water (double for 4 portions) and cook, scraping up any browned bits, 1 to 2 min., until cooked through.
- Transfer the chicken and any remaining liquid to a bowl. Reserve the pan. Using two forks, shred the chicken.
Mise en place
- Meanwhile, stack and halve the tortillas; cut into ½ inch strips.
- Small-dice the tomato.
- Halve, peel and thinly slice the onion.
- Halve, core and thinly slice the green pepper lengthwise.
Sauté the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the green pepper, onion, remaining spices and S&P.
- Sauté, 2 to 3 min., until fragrant and softened.
Make the ‘enchilada’ skillet
- Preheat the oven to broil.
- To the pan, add the chicken and any remaining liquid, the salsa verde and ½ cup water (double for 4 portions). Cook, stirring often, 1 to 2 min., until heated through.
- Add the tortillas.
- Top with the cheese.
Broil the ‘enchilada’ skillet
- Transfer the ‘enchilada’ skillet to the oven and broil, 3 to 4 min., until the cheese is melted and bubbling.
Finish & serve
- Season the tomato with S&P.
- Divide the ‘enchilada’ skillet between your plates.
- Garnish with the tomato and sour cream. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
