Chicken enchiladas with pinto beans and creamy tomatillo sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Chicken enchiladas with pinto beans and creamy tomatillo sauce

Soy-Free, Protein Plus

2 Servings, 690 Calories/Serving

35–50 Minutes

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. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.

2

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. 

3

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.

4

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. 

Serve

Transfer the enchiladas to individual plates, garnish with the tomato and cilantro leaves, and serve. 

Kids Can!
  • Rinse the beans. 
  • Separate the cilantro leaves and stems. 
  • Stir the tomatillo sauce and yogurt.
  • Stir the enchilada filling. 
  • Help assemble the enchiladas.