Chicken Chili Enchiladas with Cheddar Cheese & Jalapeño Pepper

Chicken Chili Enchiladas

with Cheddar Cheese & Jalapeño Pepper

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
  • View All
    Nutrition Label
    Download

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!