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.

Chicken enchiladas with pinto beans and creamy tomatillo sauce

Chef's Table

Delight in our limited-edition Chef's Table recipes, designed with extra-luxe ingredients and innovative flavor combinations. It's a meal worth getting dressed up for - even at home.

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. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 boneless skinless chicken thighs (about 6 ounces each)
  • 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 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 (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, Sesame.


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

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. 

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.