Cheesy Chicken Enchiladas
Includes recyclable aluminum tray
These cheesy chicken enchiladas come together in a snap, thanks to a few clever shortcuts. Making a filling with pre-cooked chicken keeps you away from the stove, and flavorful green salsa makes a perfect enchilada sauce. Thanks to the oven-ready tray that comes with your ingredients, even clean-up is a breeze—simply toss it when you're done!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Oven-Ready Aluminum Trays
8 ounce
Sous Vide Chopped Chicken
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
1 unit
Green Salsa
½ cup
Mexican Cheese Blend
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1.5 tablespoon
Sour Cream
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. • Place chicken in a large bowl; using two forks (or your hands!), shred into smaller pieces. Add Southwest Spice Blend and half the green salsa (you’ll use the rest in the next step); stir to combine.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Arrange, seam sides down, in oven-ready tray. Top with remaining green salsa and sprinkle evenly with Mexican cheese blend. (For 4 servings, evenly divide ingredients between two trays.)
• Bake enchiladas on middle rack until chicken is warmed through and cheese is melted and browned, 25-30 minutes. (For 4 servings, bake two trays side by side on middle rack.)
• Drizzle enchiladas with sour cream and as much hot sauce as you like. Divide between plates and serve.
