Protein Upgrade | Cheesy ORGANIC Chicken Breast Enchilada Skillet
with Green Pepper Salsa Verde
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
That’s right, the whole enchilada in a single skillet! Shredded into tender morsels, the chicken—certified organic, so it’s better for you and the environment—joins sautéed green pepper and a touch of salsa verde for intensity. Instead of wrapping the filling, we stir in strips of tortillas topped with bubbling cheese. Enter chopped tomato and daubs of sour cream for the finale. Enchila-tada!
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Onion (or shallot)
- 1 Tomato
- 1 Green pepper
- 45ml Salsa verde
- 60g Grated mozzarella
- 43ml Sour cream
- 4 Wheat flour tortillas
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Wheat
You will need:
Oil
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
22 g
Saturated Fat
9 g
Sodium
940 mg
Total Carb
42 g
Sugars
10 g
Protein
43 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 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.
