In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken enchiladas with pinto beans and creamy tomatillo sauce
Soy-Free, Protein Plus
2 Servings, 690 Calories/Serving
What’s better than enchiladas? Cheesy enchiladas filled with shredded chicken, pinto beans, and mild green chiles, then baked under a blanket of melty cheddar and creamy tomatillo sauce.
In your bag
- Chicken options:
- 2 organic boneless skinless chicken breasts (about 6 ounces each)
- 2 to 4 organic boneless skinless chicken thighs (about 10 ounces total)
- 1 cup cooked pinto beans
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket tomatillo simmer sauce base (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
- ¼ cup organic Greek yogurt
- 1 organic Roma or other tomato
- ¼ cup diced mild green chiles
- 6 Mi Rancho Artisan tortillas
- ½ cup grated cheddar
Nutrition per serving
Calories 690, Total Fat 18g (23% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 1230mg (53% DV), Total Carb. 81g (29% DV), Fiber 17g (61% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 51g
Contains: Milk, Wheat, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the chicken
Heat the oven to 400°F.
In a medium sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the pieces are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. While the chicken is cooking and cooling, prepare the remaining ingredients.
Prep the remaining ingredients; make the filling
- Rinse the pinto beans.
- Strip the cilantro leaves from the stems, keeping them separate. Coarsely chop the leaves and stems; set aside the leaves for garnish.
- In a medium bowl, stir together the tomatillo simmer sauce base and yogurt; season to taste with salt and pepper.
- Cut away the core from the tomato; finely chop the tomato. Set aside for garnish.
In a large bowl, stir together the shredded chicken, beans, cilantro stems, and green chiles; season generously to taste with salt and pepper.
Warm the tortillas
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Assemble and bake the enchiladas
Spread one-third of the tomatillo-yogurt sauce over the bottom of a medium [large] baking dish. On a work surface, lay the tortillas side by side. Spoon about ⅔ cup chicken enchilada filling across the center of each tortilla. Carefully roll up the tortillas and place them, seam side down, in the baking dish. Evenly spread the remaining tomatillo-yogurt sauce on top of the enchiladas, then sprinkle with the cheddar. Bake until the enchiladas are heated through and the cheddar is melted, 8 to 10 minutes.
Transfer the enchiladas to individual plates, garnish with the tomato and cilantro leaves, and serve.
- Rinse the beans.
- Separate the cilantro leaves and stems.
- Stir the tomatillo sauce and yogurt.
- Stir the enchilada filling.
- Help assemble the enchiladas.