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Oven-Ready Enchilada Chicken

Oven-Ready Enchilada Chicken

with Southwest Rice & Beans & Red Pepper Crema (trays included)

Oven Ready
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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.

Tags:Easy CleanupEasy Prep
Allergens:MilkSoy

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Oven-Ready Aluminum Trays

10 ounce

Chicken Cutlets

1 tablespoon

Southwest Spice Blend

13.4 ounce

Black Beans

1 unit

Microwaveable Rice

½ cup

Mexican Cheese Blend

(ContainsMilk)

1 teaspoon

Chili Powder

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1.5 ounce

Tomato Paste

1 unit

Tex-Mex Paste

1 teaspoon

Hot Sauce

Not included in your delivery

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories950 kcal
Fat41 g
Saturated Fat20 g
Carbohydrate83 g
Sugar7 g
Dietary Fiber10 g
Protein54 g
Cholesterol190 mg
Sodium2080 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
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Whisk
Medium Bowl
Strainer
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.