dinner, solved.

(Build Your Own) Chipotle Chicken Enchiladas

The whole darn enchilada(s) is in your bag tonight, folks! An assemble-it-yourself ordeal with ALL the fixins. If you’re saving this spread for later, simply assemble your enchiladas as instructed, top with aluminum foil and pop ‘em in the freezer. When you’re ready to enjoy, you can thaw them in the fridge for 24 hours and then bake as usual! Future you will thank present you later. And if you’re having these tonight… All we gotta say is, we hope you enjoy! <3

Total prep time: 20 minutes (plus 10 for dessert!)

What’s in your bag:

  • Shredded chipotle chicken
  • Torched poblano crema
  • Saffron rice + black beans
  • Flour tortillas
  • Shredded cheddar + Monterey Jack cheeses
  • Tin container to bake your enchiladas in (no lid! You’ll use aluminum foil for that)
  • Churros with chocolate dipping sauce

What you’ll need from home:

  • Nonstick cooking spray 
  • Aluminum foil
  • Nonstick pan
  • Butter or olive oil 
  • Aluminum foil-lined sheet tray
  • Microwave safe bowl

How to Build Your Enchiladas:

Filling the Tortillas:

  1. Preheat your oven to 350F.
  2. Lightly grease your tin container, then set it to the side.
  3. Place a tortilla on a cutting board or plate. Arrange a couple spoonfuls of your chicken in a horizontal line in the center of your tortilla. 
  4. Now rollllll it up, leaving the sides open! 
  5. Grab your tin container and position it horizontally. Place your filled tortilla inside, positioned vertically inside your container. You should have 1 row of 6 enchiladas when you’re all done— trust us, they’ll fit! Give them a little push to nestle them into the tin if necessary. 

Final Steps:

  1. Pour your torched poblano crema ALL OVER your enchiladas- use as much or as little as you’d like! Then sprinkle your cheese over too.
  2. Toss in the oven for 15-20 minutes. Check in at 15 minutes to make sure your cheese isn’t getting too toasty 🙂 If it is, cover with tin foil until finished heating. 

The Rice + Beans

  1. Heat a lil’ butter or oil in a nonstick pan over medium. 
  2. Scoop in the rice + beans and stir it around. Once fragrant and hot, you’re good! Enjoy plated on the side 🙂

The Churros

  1. Place your churros on an aluminum foil-lined sheet tray and heat at 350F for 7-10 minutes, or until warmed. 
  2. Heat your chocolate sauce (in a microwave safe bowl) in the microwave for 10 second intervals until warm!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!  

 

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