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One pot wonder
Ready in 25 minutes

Chicken ‘Enchilada’ Skillet

with Poblano Pepper, Salsa Verde & Mozzarella

Cooking time

25 minutes




480 /serving

That’s right, the whole enchilada—and what’s more, in a single skillet! First, you’ll cook the chicken in Tex-Mex inspired spices (think paprika, cumin, celery seeds and hickory flavour) and then shred it into tender morsels. The meat will join sautéed poblano and onion with a touch of salsa verde for intensity. Instead of wrapping the filling, you’ll stir in strips of tortilla topped with a bubbling layer of mozzarella cheese. Enter freshly chopped tomato and daubs of sour cream for the finale. Enchila-tada!

We will send you:

  • 2 Chicken breasts
  • 1 Onion (or shallot)
  • 1 Tomato
  • 1 Poblano pepper (or green pepper)
  • 45ml Salsa verde
  • 60g Grated mozzarella
  • 43ml Sour cream
  • 2 Wheat flour tortillas
  • 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)

Contains: Milk, Wheat

You will need:

Salt & pepper (S&P)
Large oven-safe pan
Total Fat
20 g
Saturated Fat
8 g
2120 mg
Total Carb
26 g
8 g
51 g
3 g
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Cook & shred the chicken
Preheat the oven to broil. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. 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 from the bottom of the pan, 1 to 2 min., until cooked through. Transfer the chicken and any remaining liquid to a shallow bowl. Reserve the pan. Using two forks, shred the chicken.
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Mise en place
Meanwhile, halve the tortillas; cut crosswise into ¼ inch strips. Core and thinly slice the poblano. Small-dice the tomato. Halve, peel and thinly slice the onion.
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Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the poblano, onion, remaining spices and S&P. Sauté, 2 to 3 min., until fragrant and softened.
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Make the ‘enchilada’ skillet
To the pan of vegetables, add the chicken and any remaining liquid, the salsa verde and ½ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until heated through. Add the tortillas; stir well. Top with the cheese.
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Broil the ‘enchilada’ skillet
Broil the ‘enchilada’ skillet, 3 to 4 min., until the cheese is melted and bubbling.
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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.