Chicken Enchiladas Verdes with Avocado & Pinto Beans

We've made crafting authentic chicken enchiladas fast and fun— organic flour tortillas are generously stuffed with juicy, braised chicken and a blend of Mexican cheeses. The enchiladas are topped with an authentic salsa verde made with pureed tomatillos, garlic, cilantro, and jalapeno peppers for a bite of heat, and finished with a dollop of cool sour cream, creamy avocado, and a side of tender pinto beans.

Allergens: Wheat, Milk (Optional)

Ingredients: Shredded dark chicken meat, organic flour tortillas (wheat flour, water, safflower oil, cream of tartar, sea salt, cane sugar, baking powder), salsa verde (tomatillos, onions, poblano peppers, garlic, cilantro, canola oil, jalapeno, red chili flakes, sea salt), braised pinto beans (pinto beans, vegetable stock, salt), avocado, Mexican cheese blend, sour cream, cilantro

Supplies to gather

  • Preheated oven (bottom rack at 450°F)
  • Saute pan (12 inches or larger)
  • Cooking spoon
  • Spatula
  • Kitchen knife & cutting board
  • Mixing bowl
  • Microwave-safe bowl
  • Paper towels
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to the bottom position, and preheat to 450°F.

In a mixing bowl, mix together half of the salsa verde, half of the Mexican cheese blend (omit for milk allergies), and the contents of the shredded chicken (along with any juices in the package). Place the remaining salsa verde into a large saute pan.

Next, assemble the enchiladas:

Place a spoonful of the chicken enchilada filling into a flour tortilla, roll the tortilla tightly, and place it into the pan with the salsa verde, seam-side down. Repeat for the remaining tortillas.

Step 2

Spoon some of the salsa verde into the pan over the enchiladas, and top with the remaining Mexican cheese blend (omit for milk allergies). Place the pan into the oven, and cook for 8-10 min, or until the cheese is melted and the tortillas are softened.

While the enchiladas cook, use the kitchen knife and cutting board to slice the avocado in half. Discard the pit, scoop out the flesh, and slice lengthwise into equal segments.

Place the Mexican-style pinto beans into a microwave-safe bowl covered with a damp paper towel, and microwave for 1 min. Then stir, and microwave for 30 sec. Season to taste with salt and pepper.

Step 3

During the final 30-60 sec of cooking the enchiladas, set the oven to broil, leaving the oven door slightly ajar, and cook until the cheese turns golden brown. Turn off the heat. Use a dry, folded kitchen towel to carefully remove the pan from the oven.

Let’s plate: spoon the pinto beans onto the serving plates. Use a spatula to place the enchiladas alongside the pinto beans. Top the chicken enchiladas with a dollop of sour cream (omit for milk allergies), and garnish with the cilantro. Serve the avocado slices alongside the pinto beans and enchiladas.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.