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One pan chicken enchilada skillet - Extra large standard

One-Pan Chicken ‘Enchilada’ Skillet

with Green Pepper, Salsa Verde & Aged Cheddar

620 cals

25 mins

One-pan
Member favourite

Description

That’s right, the whole enchilada—and what’s more, in a single skillet! First, you’ll cook the chicken breasts in Mexican-inspired spices (think chilies, smokiness and sesame seeds). Then shred them into tender morsels. The meat will join sautéed green pepper and onion with a touch of salsa verde for intensity. Instead of wrapping the filling, you’ll stir in strips of tortillas topped with a bubbling layer of grated aged cheddar cheese. Enter freshly chopped tomato and daubs of sour cream for the finale. Enchila-tada!

Contains:

Milk, Sesame, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Canadian-raised chicken breasts (air chilled)

  • 1 Onion (or shallot)

  • 1 Tomato

  • 1 Green pepper

  • 45ml Salsa verde

  • 60g Grated aged cheddar

  • 43ml Sour cream

  • 4 Wheat flour tortillas

  • 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Nutrition

Total fat

27g

Saturated Fat

11g

Sodium

1180mg

Total carbs

42g

Sugar

10g

Protein

53g

Fibres

4g

Recipe Instructions

One-Pan Chicken ‘Enchilada’ Skillet - Step #1 Cook & shred the chicken
Step 1: Cook & shred the chicken
Pat the chicken dry with paper towel; 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.
One-Pan Chicken ‘Enchilada’ Skillet - Step #2 Mise en place
Step 2: 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.
One-Pan Chicken ‘Enchilada’ Skillet - Step #3 Sauté the vegetables
Step 3: 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.
One-Pan Chicken ‘Enchilada’ Skillet - Step #4 Make the ‘enchilada’ skillet
Step 4: Make the ‘enchilada’ skillet
Preheat the oven to broil. 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.
One-Pan Chicken ‘Enchilada’ Skillet - Step #5 Broil the ‘enchilada’ skillet
Step 5: Broil the ‘enchilada’ skillet
Transfer the ‘enchilada’ skillet to the oven and broil, 3 to 4 min., until the cheese is melted and bubbling.
One-Pan Chicken ‘Enchilada’ Skillet - Step #6 Finish & serve
Step 6: Finish & serve
Season the tomato with S&P. Divide the ‘enchilada’ skillet between your plates. Garnish with the tomato and sour cream. Bon appétit!