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Andrea's

Enchiladas De Pollo – Meal Kit

Saucy, flavorful chicken enchiladas featuring authentic hatch chiles, a tinga spice blend, seasoned beans, and a side of Elote.

Prep: 15 Mins

Cook: 15 mins

Calories: 1,480

Serving for 2:

$54.99

step-by-step

Instructions

1

Heat the Chicken Tinga

Heat the Chicken Tinga to 165 F. Reserve
for the build.

2

Heat The Portion of Borracho Beans

Heat the Corn Poblano blend in the microwave or in a saute pan and season with salt to taste. Keep warm. Add 2 tablespoons of mayo to the corn poblano blend for added flavor.

3

In a sauce pot

In a sauce pot, reheat the portion of Borracho Beans on Medium, stirring occasionally. Once 150 F, turn off heat and keep warm to serve on side.

4

Heat tortillas in the microwave

Heat tortillas in the microwave wrapped in a paper towel to soften them for 15 seconds. Lay one tortilla down on each plate, and place 2 oz of meat and .5 oz of cheese (1.5 oz total cheese inside), repeat twice more and put the remainder of hatch green chili sauce and cheese inside each, roll and use a toothpick to keep together. Place into oven or microwave to melt the Monterey Cheese and heat up the sauce. Garnish with grated cotija cheese and diced onion.

4

Plate dish

On either side of the enchiladas, place the corn Elote and the Borracho Beans

Get The Crate Instead

1,480 cal

Andrea's

Enchiladas De Pollo

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