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Cheesy Chicken & Black Bean Enchiladas

with Salsa Verde

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s hearty enchiladas owe their complex flavor to a sensational Mexican salsa verde. By roasting tomatillos—the tart green fruit that forms the base of the green sauce—we’re bringing out their smoky-sweet depth, before simmering them with pickled jalapeño for a zesty kick. Brimming with chicken, black beans and cheese, these enchiladas make for elevated Tex-Mex fare.

fresh
ingredients
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove and discard any tomatillo husks. Wash and dry the fresh produce. Drain and rinse the beans. Peel and small dice the onion. Peel and mince the garlic. Grate the cheese. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling the pepper. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl. Thoroughly wash your hands and cutting board immediately after handling the chicken.

Roast the tomatillos:
2 Roast the tomatillos:

Place the tomatillos on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast 11 to 13 minutes, or until lightly browned and softened. Remove from the oven, leaving the oven on.

Cook the chicken & make the filling:
3 Cook the chicken & make the filling:

While the tomatillos roast, season the chopped chicken with salt, pepper and the spice blend; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 4 to 6 minutes, or until browned and cooked through. Add the beans and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the water has cooked off. Turn off the heat and stir in half the vinegar. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

Make the salsa verde:
4 Make the salsa verde:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the roasted tomatillos, ½ cup of water and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and smashing the tomatillos with the back of a spoon, 2 to 3 minutes, or until slightly thickened and the tomatillos have broken down. Turn off the heat and stir in the remaining vinegar; season with salt and pepper to taste.

Assemble the enchiladas:
5 Assemble the enchiladas:

Place the tortillas on a work surface. Spread a thin layer of the salsa verde and ½ cup of the filling into the bottom of a baking dish. Divide the remaining salsa verde, remaining filling and ⅓ of the cheese between the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam sides down. Evenly top with the remaining cheese; season with salt and pepper.

Bake the enchiladas & plate your dish:
6 Bake the enchiladas & plate your dish:

Place the enchiladas in the oven and bake 11 to 13 minutes, or until lightly browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes before serving. Divide between 2 dishes. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove and discard any tomatillo husks. Wash and dry the fresh produce. Drain and rinse the beans. Peel and small dice the onion. Peel and mince the garlic. Grate the cheese. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling the pepper. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl. Thoroughly wash your hands and cutting board immediately after handling the chicken.

2 Roast the tomatillos:

Place the tomatillos on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast 11 to 13 minutes, or until lightly browned and softened. Remove from the oven, leaving the oven on.

Roast the tomatillos:
Cook the chicken & make the filling:
3 Cook the chicken & make the filling:

While the tomatillos roast, season the chopped chicken with salt, pepper and the spice blend; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 4 to 6 minutes, or until browned and cooked through. Add the beans and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the water has cooked off. Turn off the heat and stir in half the vinegar. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

4 Make the salsa verde:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the roasted tomatillos, ½ cup of water and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and smashing the tomatillos with the back of a spoon, 2 to 3 minutes, or until slightly thickened and the tomatillos have broken down. Turn off the heat and stir in the remaining vinegar; season with salt and pepper to taste.

Make the salsa verde:
Assemble the enchiladas:
5 Assemble the enchiladas:

Place the tortillas on a work surface. Spread a thin layer of the salsa verde and ½ cup of the filling into the bottom of a baking dish. Divide the remaining salsa verde, remaining filling and ⅓ of the cheese between the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam sides down. Evenly top with the remaining cheese; season with salt and pepper.

6 Bake the enchiladas & plate your dish:

Place the enchiladas in the oven and bake 11 to 13 minutes, or until lightly browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes before serving. Divide between 2 dishes. Enjoy!

Bake the enchiladas & plate your dish: