Oven-Ready Enchilada Chicken
with Southwest Rice & Beans & Red Pepper Crema (trays included)
- Milk
There’s almost nothing better than cheesy, veggie and protein-filled enchiladas for dinner. Almost. For this ready-in-no-time-meal, our chefs ditched flour tortillas and baked a delicious chicken enchilada filling in our handy oven-ready aluminum trays instead. Can you say cleanup in a breeze? To bulk out the meal, there’s rice and beans plus a drizzle of hot sauce and homemade crema.
Ingredients
1 unit
Microwavable Rice
1 unit
Tomato Paste
2 unit
Oven-Ready Tray
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 teaspoon
Chili Powder
1 unit
Black Beans
10 ounce
Chicken Cutlets
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
3 teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. • Pat chicken* dry with paper towels; season all over with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. • In a small bowl, whisk together tomato paste, Tex-Mex paste, and ¼ cup water (½ cup for 4 servings). • Transfer chicken and sauce to 1 aluminum tray (divide between 2 trays for 4); flip chicken to coat both sides. • Roast on middle rack until chicken is cooked through, 22-28 minutes.
• Meanwhile, gently massage rice in package to break up grains, then transfer to a medium bowl. • Drain beans, reserving 1 TBSP liquid (2 TBSP for 4 servings), then rinse. • To bowl with rice, stir in beans, reserved bean liquid, chili powder, remaining Southwest Spice, ¾ tsp salt (1½ tsp for 4), and pepper. • Transfer to remaining aluminum tray (remaining 2 trays for 4). Top with 3 TBSP butter (use 3 TBSP per tray for 4) and cover tightly with foil. • Bake on middle rack until warmed through and butter has melted, 20-22 minutes.
• Once chicken is cooked through, remove all trays from oven and heat broiler to high. Top chicken with Mexican cheese. • Return tray with chicken to middle rack until cheese is melted and lightly browned, 2-3 minutes. Let cool slightly.
• Fluff rice and beans with a fork; stir to incorporate butter and season with salt and pepper. • Divide between plates and top with cheesy chicken. Drizzle with smoky red pepper crema and as much hot sauce as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, flavorful chicken and sauce, though some found the rice and beans bland.
- Ease of prep: Quick and simple to prepare, but several noted it required more prep than expected for an "oven-ready" meal.
- Suggestions: Consider adding tortillas, fresh veggies like tomatoes or peppers, and extra sauce to enhance the dish 🌶️.
- Portions: Some felt there was too much rice and beans compared to the chicken; others appreciated the generous servings.
- Cleanup: Customers raved about the easy cleanup thanks to the provided aluminum trays 🎉.
