Chicken Chili Enchiladas w/ Southwest Salsa

Ready in 50 Minutes (15 Minutes Active Cook Time)  |  Gluten-Free

Unpack Your Kit Ingredients

boneless chicken breasts (Smart Chicken)
local green tomato relish (Blackberry Hill Farms)
local salsa (Boys Grow)
sour cream
diced hatch chiles
local corn tortillas (KCMEX)
local jalapeño cheese (Jisa’s Farmstead)
enchilada seasoning (Happy Food Co. blend)

organic black beans (Green Valley Organics)
chopped cilantro
chopped roasted red pepper
lime juice crystals
chopped local green onion (Bates County Farm)
tortilla chips (Food Should Taste Good)

Grab Your Cookware and Staples

baking sheet
cutting board and knife
medium bowl
two small bowls
9x9 baking dish
food processor or blender
salt and pepper
non-stick spray
aluminum foil

Step 1: Bake the Chicken

PREHEAT the oven to 425 degrees.

SPRAY the baking sheet with non-stick spray.

PLACE the chicken on the baking sheet and season to taste with salt and pepper.

BAKE for 15-20 minutes or until the internal temperature of the chicken reaches 165 degrees. (Due to the nature of our product, sizes and cook times may vary.)

★TIP: Stick a meat thermometer into the thickest part of the chicken breast to check the temperature.  


Step 2: Make the Southwest Salsa

While the chicken is baking…

CUT the avocado in half and remove the pit. Scoop out the avocado and cut it into bite-sized chunks.

RINSE the black beans in a colander.

MIX the lime juice crystals with 4 tablespoons warm water until dissolved in a small bowl.

COMBINE the avocado, black beans, lime juice, cilantro, red peppercumin, green onion, 1/4 jar of green tomato relish and 1/2 jar of salsa in a medium bowl.

SEASON to taste with salt and pepper.

REFRIGERATE to meld the flavors until you’re ready to serve.

Step 3: Prepare and Bake the Enchiladas

REDUCE the oven temperature to 350 degrees.

SPRAY the baking dish with non-stick pray.

SHRED the cooked chicken into a small bowl. Mix in the sour cream and hatch chiles.

FILL the tortillas with shredded chicken and several tablespoons of jalapeño cheese.

ROLL the tortillas and place them in the baking dish, seam down.

BLEND the remaining tomato relish, salsa and enchilada seasoning in a blender or food processor until smooth.

SPREAD the sauce over the enchiladas and sprinkle with the remaining jalapeño cheese.

BAKE for 20 minutes or until the cheese is melted.

Step 4: Serve It Up

SERVE the enchiladas with salsa and tortilla chips…and perhaps a tasty margarita!





★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.

Good Food for Real People

At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.

We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.

— Chef K


Show and Tell

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