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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein26% · 47g
Carbs30% · 56g
Fat44% · 36g
4g
Fiber
1730mg
Sodium
6.2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
73th pctl
More protein than 73% of 1,366 meals
Protein density
6.2g /100cal
Leaner than 83% of meals
vs Poultry average
7% lighter
This760
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Tomato
Red Onion
Lime
Long Green Pepper
Chopped Chicken Breast
Tex-Mex Paste
Southwest Spice Blend
Tomato Paste
Mexican Cheese Blend
Sour Cream
Salt
Pepper
Cooking Oil
Flour Tortillas
How to make it
1
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.
• Dice tomato. Trim, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 1 TBSP (2 TBSP for 4). Quarter lime. Halve, deseed, and dice green pepper.
2
• In a small bowl, combine tomato, minced onion, a drizzle of oil, and a squeeze of lime juice. Season with salt and pepper.
3
• Open package of chicken and drain off any excess liquid.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook until veggies are softened, 4-6 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Turn off heat. Transfer veggies to a medium bowl.
• Heat a drizzle of oil in same pan used for veggies over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes.
• Return veggies to pan. Stir in half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use
the rest of each later), and 1⁄4 cup water(1⁄3 cup for 4 servings). Cook until everything is coated and chicken is cooked through, 2-3 minutes more. Turn off heat.
4
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or ovenproof pan.
5
• In a second small bowl, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice Blend, and 1⁄2 cup water(3⁄4 cup for 4 servings).
• Pour sauce over enchiladas. Sprinkle with Mexican cheese blend.
• Bake on top rack until sauce is bubbly and cheese is melted, 3-5 minutes.
6
• Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lime wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
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• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.
• Dice tomato. Trim, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 1 TBSP (2 TBSP for 4). Quarter lime. Halve, deseed, and dice green pepper.
2
Step 2
• In a small bowl, combine tomato, minced onion, a drizzle of oil, and a squeeze of lime juice. Season with salt and pepper.
3
Step 3
• Open package of chicken and drain off any excess liquid.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook until veggies are softened, 4-6 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Turn off heat. Transfer veggies to a medium bowl.
• Heat a drizzle of oil in same pan used for veggies over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes.
• Return veggies to pan. Stir in half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use
the rest of each later), and 1⁄4 cup water(1⁄3 cup for 4 servings). Cook until everything is coated and chicken is cooked through, 2-3 minutes more. Turn off heat.
4
Step 4
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or ovenproof pan.
5
Step 5
• In a second small bowl, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice Blend, and 1⁄2 cup water(3⁄4 cup for 4 servings).
• Pour sauce over enchiladas. Sprinkle with Mexican cheese blend.
• Bake on top rack until sauce is bubbly and cheese is melted, 3-5 minutes.
6
Step 6
• Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lime wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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