The whole darn enchilada(s) is in your bag tonight, folks! What could be better?!?
In your bag
6 flour tortillas
Shredded chipotle chicken
Torched poblano crema
Shredded cheddar cheese
Saffron rice & black beans
Fresh zucchini with lime & Tajin
At home
Rectangular baking dish & nonstick spray or oil
Microwave-safe bowl
Saute pan
How to Build Your Enchiladas:
Filling the Tortillas:
Preheat your oven to 375°F.
Lightly grease the baking dish with nonstick spray or oil.
Lay a tortilla on a cutting board or plate. Arrange a couple spoonfuls of chicken (maybe some rice & cheese too?) in a horizontal line down the center of your tortilla.
Now roll it up, leaving the sides open!
Place the rolled enchilada in the baking dish.
Repeat steps 3-5 with the remaining tortillas, making sure to leave no space in between each rolled tortilla. You should have 1 row of 6 enchiladas once they’re all filled up!
Final Steps:
Pour your crema over top, use the desired amount!
Sprinkle the cheese evenly over the enchiladas.
Pop in the oven for about 20 minutes, or until the cheese is melty and gooey.
The Rice & Beans
Empty your rice & beans into a microwave-safe bowl, add a splash of water, cover with a damp paper towel, and microwave until warmed to your liking. Season with S&P to taste!
The Zucchini
Heat your saute pan over medium. Once hot, add a drizzle of olive oil and your zucchini. Season with S&P. Cook, stirring frequently, until the zucchini is tender and the edges begin to brown. Remove from the heat.
Squeeze your lime all over the zucchini. Sprinkle Tajin to taste (start slow, it has a kick!) and toss to combine.
Freezing for later? Follow steps 2-6 above to build your enchiladas. Cover your baking dish tightly with foil and freeze for up to 3 months. To cook from frozen, heat your oven to 375°F, remove the foil and bake for 45 minutes, until the enchiladas are hot and the cheese is melty. The saffron rice & black beans can also be frozen and thawed in the microwave, but we’d recommend enjoying your zucchini fresh!
