Space Ranger Chicken Enchiladas with Cilantro Sauce & Caramelized Onion
Lightyear

Space Ranger Chicken Enchiladas

with Cilantro Sauce & Caramelized Onion

50 MIN
4 Servings
Wellness at Blue Apron
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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
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Lightyear
Learn more at DisneyCheck.com
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.

From the Test Kitchen

Assemble your crew for buzzworthy meals celebrating Disney and Pixar's Lightyear, coming to theaters June 17! This out-of-this-world recipe blends bold flavor with wholesome ingredients and is Disney Check approved.

To learn more about Disney and Pixar’s Lightyear, click here.

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Dietary Information

Lightyear
  • Nutrition
    PER SERVING
  • Calories
    1020 Cals (est.)
fresh
ingredients
Space Ranger Chicken Enchiladas with Cilantro Sauce & Caramelized Onion
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 8 Flour Tortillas
  • 1 cup Tricolor Quinoa
  • 2 15.5-Oz Can Black Beans
  • 2 Poblano Peppers
  • 2 Sweet Or Yellow Onions
  • 4 oz Monterey Jack Cheese
  • 1 Tbsp Ancho Chile Paste
  • ½ cup Cilantro Sauce
  • 4 tsps Honey
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Cook the quinoa
1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa. Cook, uncovered, 16 minutes. Turn off the heat. Drain thoroughly.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, grate the cheese on the large side of a box grater. Drain and rinse the beans. Halve, peel, and thinly slice the onions. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

Cook the chicken & peppers
3 Cook the chicken & peppers

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Turn off the heat.

Assemble the enchiladas
4 Assemble the enchiladas

To the pot of cooked quinoa, add the cooked chicken and peppers, cilantro sauce, drained beans, 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 4 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.

Caramelize the onions
5 Caramelize the onions

Rinse and wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening) and chile paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

Bake the enchiladas & serve your dish
6 Bake the enchiladas & serve your dish

Evenly top the enchiladas with the caramelized onions and grated cheese. Bake 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

Cook the quinoa
1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa. Cook, uncovered, 16 minutes. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients

Meanwhile, grate the cheese on the large side of a box grater. Drain and rinse the beans. Halve, peel, and thinly slice the onions. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

Prepare the ingredients
Cook the chicken & peppers
3 Cook the chicken & peppers

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Turn off the heat.

4 Assemble the enchiladas

To the pot of cooked quinoa, add the cooked chicken and peppers, cilantro sauce, drained beans, 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 4 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.

Assemble the enchiladas
Caramelize the onions
5 Caramelize the onions

Rinse and wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening) and chile paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

6 Bake the enchiladas & serve your dish

Evenly top the enchiladas with the caramelized onions and grated cheese. Bake 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Bake the enchiladas & serve your dish
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