Cheesy Chicken Enchiladas

Name: Cheesy Chicken Enchiladas Includes recyclable aluminum tray
Total time: 40 min
Yield: 2
Cuisine: Central America
Ingredients: 1 tablespoon Southwest Spice Blend; 1 unit Green Salsa; 1 cup Mexican Cheese Blend; 3 tablespoon Sour Cream; 2 teaspoon Hot Sauce; 1 unit Oven-Ready Trays; 8 ounce Sous Vide Chopped Chicken; 6 unit Flour Tortillas; Cooking Spray

Includes recyclable aluminum tray

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These cheesy chicken enchiladas come together in a snap, thanks our oven-ready trays and just five minutes of prep time. Once you pull these beauties out of the oven, you'll savor juicy chicken enchiladas smothered in green salsa and plenty of melty cheese, plus a dollop of sour cream and a drizzle of hot sauce to finish.

Tags:

Easy Prep

•New

•Spicy

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 tablespoon

Southwest Spice Blend

1 unit

Green Salsa

1 cup

Mexican Cheese Blend

(Contains: Milk)

3 tablespoon

Sour Cream

(Contains: Milk)

2 teaspoon

Hot Sauce

1 unit

Oven-Ready Trays

8 ounce

Sous Vide Chopped Chicken

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

Cooking Spray

Nutrition Values

/ per serving

Calories720 kcal

Fat37 g

Saturated Fat19 g

Carbohydrate50 g

Sugar9 g

Dietary Fiber2 g

Protein43 g

Cholesterol150 mg

Sodium2410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Aluminum Foil

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. • Coat oven-ready tray with nonstick cooking spray. • Place chicken in a large bowl; using two forks (or your hands), break up into smaller pieces. Add Southwest Spice Blend and one-quarter of 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 prepared tray (for 4 servings, evenly divide enchiladas between two prepared trays). • Top enchiladas with remaining green salsa. Sprinkle evenly with Mexican cheese blend. (For 4, evenly divide ingredients between two trays.)

• Coat one side of a piece of aluminum foil (two pieces for 4 servings) with nonstick cooking spray. Cover tray tightly with foil, coated side down. • Bake enchiladas on top rack (be sure your oven has preheated!) until chicken is warmed through and cheese is browned and melted, 30-35 minutes. (For 4, bake two trays side by side on top rack.)

• Carefully remove foil (watch out for steam!). Drizzle enchiladas with sour cream and as much hot sauce as you like. • Divide enchiladas between plates and serve.