Chicken Chili Enchiladas with Cheddar Cheese & Jalapeño Pepper

Chicken Chili Enchiladas

with Cheddar Cheese & Jalapeño Pepper

Group Created with Sketch. 50 min
$10.74/SERVING
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 900 Cals/serving
  • View All
    Nutrition Label
    Download

We’re turning a favorite chili dish into irresistible enchiladas by wrapping flour tortillas around a filling of white beans, chicken, poblano peppers, and more.

Get Cooking
fresh
ingredients
Chicken Chili Enchiladas with Cheddar Cheese & Jalapeño Pepper
Title
  • 28 oz Chopped Chicken Breast
  • 8 Flour Tortillas
  • 1 15.5-Ounce Can Cannellini Beans
  • 2 Poblano Peppers
  • 2 Scallions
  • 1 Lime
  • ⅓ cup Chicken Bone Broth
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cream
  • ¼ cup Sour Cream
  • 4 oz White Cheddar Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Long Grain White Rice
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water; stir to combine. 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

Meanwhile, wash and dry the fresh produce. Drain and rinse the beans. Zest the lime to get 1 tablespoon (or use the small side of a box grater). Quarter the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut out and discard the stems, ribs, and seeds of the poblano peppers, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers.

Cook the chicken & make the filling
3 Cook the chicken & 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. Working in two batches, add the seasoned chicken in an even layer. 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, drained beans, sour cream, lime zest, and the juice of 3 lime wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Make the sauce
4 Make the sauce

In the pan of reserved fond, heat 1 tablespoon of olive oil 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). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the juice of the remaining lime wedge. Taste, then season with salt and pepper if desired.

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

Place the tortillas on a work surface. Evenly spread about 3 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. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the 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!

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

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water; stir to combine. 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. Drain and rinse the beans. Zest the lime to get 1 tablespoon (or use the small side of a box grater). Quarter the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut out and discard the stems, ribs, and seeds of the poblano peppers, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers.

Prepare the ingredients
Cook the chicken & make the filling
3 Cook the chicken & 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. Working in two batches, add the seasoned chicken in an even layer. 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, drained beans, sour cream, lime zest, and the juice of 3 lime wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

4 Make the sauce

In the pan of reserved fond, heat 1 tablespoon of olive oil 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). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the juice of the remaining lime wedge. Taste, then season with salt and pepper if desired.

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 3 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. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the 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!