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Cheesy Chicken Enchiladas
with Guajillo Pepper Sauce
35 minWellness at Blue Apron
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2 Servings
- Est. 860 Cals/serving
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These crowd-pleasing enchiladas—filled with tender chicken, spiced rice, and sweet peppers—are smothered in our bold guajillo chile sauce, which lends delightfully rich flavor and mild, smoky heat. It’s all tempered by a layer of melty monterey jack cheese baked on top.
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Jasmine Rice
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4 Flour Tortillas
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2 Scallions
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4 oz Sweet Peppers
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2 oz Monterey Jack Cheese
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⅓ cup Guajillo Chile Pepper Sauce
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¼ cup Sour Cream
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2 Tbsps Ghee
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.
3
Cook the chicken & peppers:
Pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat half the ghee (you will have extra) on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the chicken is cooked through. Turn off the heat.
4
Make the filling & assemble the enchiladas:
Transfer the cooked chicken and peppers to the pot of cooked rice. Add the sour cream and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.
5
Bake & serve your dish:
Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!
1
Cook the rice:
Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.
3
Cook the chicken & peppers:
Pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat half the ghee (you will have extra) on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the chicken is cooked through. Turn off the heat.
4
Make the filling & assemble the enchiladas:
Transfer the cooked chicken and peppers to the pot of cooked rice. Add the sour cream and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.
5
Bake & serve your dish:
Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!
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