One-Pan Chicken ‘Enchilada’ Skillet
with Green Pepper, Salsa Verde & Aged Cheddar
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
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!
We will send you:
- 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)
Contains: Milk, Sesame, Wheat
You will need:
Oil
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
27 g
Saturated Fat
11 g
Sodium
1180 mg
Total Carb
42 g
Sugars
10 g
Protein
53 g
Fibre
4 g
Preparation
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.
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 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.
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.
