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 serving of protein food in this product is high in protein.
See nutrition information for total fat, cholesterol, and sodium content.
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 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 (be sure your oven has preheated!) 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.
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