Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chicken Chili Enchiladas

with Cheddar Cheese & Jalapeño Pepper

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re turning a favorite chili dish into crowd-pleasing enchiladas by wrapping flour tortillas around a filling of white beans, chicken, poblano peppers, and more. To bring all the smoky, savory flavors together, we’re baking it all under a light, creamy sauce spiced with tangy pickled jalapeño.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a small 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.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end of the poblano peppers; remove and discard the cores, then medium dice. Drain and rinse the beans. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheddar cheese on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling.

Make the filling:
3 Make the filling:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced poblano peppers; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Add the cooked rice, beans, crema, lime zest, and the juice of 3 lime wedges; season with salt and pepper. Stir to combine and season with salt and pepper to taste.

Make the sauce:
4 Make the sauce:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced white bottoms of the scallions and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat and stir in the mascarpone cheese and the juice of the remaining lime wedge. Season with salt and pepper to taste.

Make the enchiladas & serve your dish:
5 Make the enchiladas & serve your dish:

Place the tortillas on a work surface. Evenly spread about 2 cups of filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheddar cheese; season with salt and pepper. Bake 6 to 8 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!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a small 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:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end of the poblano peppers; remove and discard the cores, then medium dice. Drain and rinse the beans. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheddar cheese on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling.

Prepare the ingredients:
Make the filling:
3 Make the filling:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced poblano peppers; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Add the cooked rice, beans, crema, lime zest, and the juice of 3 lime wedges; season with salt and pepper. Stir to combine and season with salt and pepper to taste.

4 Make the sauce:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced white bottoms of the scallions and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat and stir in the mascarpone cheese and the juice of the remaining lime wedge. Season with salt and pepper to taste.

Make the sauce:
Make the enchiladas & serve your dish:
5 Make the enchiladas & serve your dish:

Place the tortillas on a work surface. Evenly spread about 2 cups of filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheddar cheese; season with salt and pepper. Bake 6 to 8 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!