Pulled chicken and pinto bean stacked enchiladas with tomatillo sauce

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

Instructions

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

Wash produce before use

Cook the chicken and enchilada sauce

Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the onion and cook until starting to soften, 1 to 2 minutes. Add the chicken and cook, stirring once or twice, until the meat begins to crisp around the edges, 2 to 3 minutes. Add the enchilada sauce base and ½ cup [1 cup] water and cook, stirring occasionally, until the sauce is heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the chicken and enchilada sauce cook, prepare the scallions and beans.

Prep the scallions; cook the refried beans

Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside for assembling the enchiladas.
Rinse the pinto beans.

In a medium bowl, using a fork, masher, or the bottom of a bowl, mash the beans to a coarse paste.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the beans, season with salt and pepper, and cook, stirring constantly, until heated through 2 to 3 minutes. Return the beans to the bowl, season to taste with salt and pepper, and cover to keep warm. Wipe out the pan.

Heat the tortillas

Remove 6 [12] tortillas from the package; save the rest for another use.

In the same pan used for the beans, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp around the edges but still pliable, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed.

Assemble the stacked enchiladas

Place the tortillas on a work surface. Spread the beans on the tortillas in an even layer. Transfer 1 tortilla to an individual plate, top with ¼ cup of the chicken and enchilada sauce, and sprinkle with some Mexican cheese blend and scallions. Repeat 2 more times to form an enchilada stack. Repeat to form a second enchilada stack on another plate. Drizzle the stacked enchiladas with any remaining enchilada sauce, top with as much tomatillo sauce base as you like, and garnish with any remaining scallions.

Serve

Serve the stacked enchiladas with any remaining tomatillo sauce on the side.

Kids Can!

Measure the onion.
Rinse the beans.
Mash the beans.
Help assemble the stacked enchiladas.
Drizzle the tomatillo sauce.

Pulled chicken and pinto bean stacked enchiladas with tomatillo sauce

Name: Pulled chicken and pinto bean stacked enchiladas with tomatillo sauce
Cook time: 30 min
Yield: 2
Ingredients: 1 organic yellow onion; 10 ounces pulled cooked chicken breast; Sunbasket enchilada sauce base (tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic); 3 organic scallions; ½ cup cooked pinto beans; 8 Mi Rancho 100% corn tortillas; ¼ cup Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero); Sunbasket tomatillo sauce base (tomatillos - mild green chiles - onion - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)

Gluten-Free Friendly, Soy-Free, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 620 Calories/Serving

30–45 Minutes

These stacked enchiladas are a fun spin on the original, made easy thanks to our house-made enchilada and tomatillo sauces.

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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.

1 organic yellow onion
10 ounces pulled cooked chicken breast
Sunbasket enchilada sauce base (tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
3 organic scallions
½ cup cooked pinto beans
8 Mi Rancho 100% corn tortillas
¼ cup Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
Sunbasket tomatillo sauce base (tomatillos - mild green chiles - onion - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)

Nutrition per serving

Calories 620, Total Fat 22g (28% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 370mg (16% DV), Total Carb. 49g (18% DV), Fiber 10g (36% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 54g
Contains: Milk

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.