Oven-Ready Enchilada Chicken

Name: Oven-Ready Enchilada Chicken with Southwest Rice & Beans & Red Pepper Crema (trays included)
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit Oven-Ready Aluminum Trays; 10 ounce Chicken Cutlets; 1 tablespoon Southwest Spice Blend; 13.4 ounce Black Beans; 1 unit Microwavable Rice; ½ cup Mexican Cheese Blend; 1 teaspoon Chili Powder; 4 tablespoon Smoky Red Pepper Crema; 1.5 ounce Tomato Paste; 1 unit Tex-Mex Paste; 1 teaspoon Hot Sauce; 3 tablespoon Butter; Salt; Pepper

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

Recipe Development TeamPublished on May 12, 2021

4.2

(3K customers rated)

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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 Cleanup

•Easy Prep

Allergens:

Milk

•Soy

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 Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Oven-Ready Aluminum Trays

10 ounce

Chicken Cutlets

1 tablespoon

Southwest Spice Blend

13.4 ounce

Black Beans

1 unit

Microwavable Rice

½ cup

Mexican Cheese Blend

(Contains: Milk)

1 teaspoon

Chili Powder

4 tablespoon

Smoky Red Pepper Crema

(Contains: Milk, Soy)

1.5 ounce

Tomato Paste

1 unit

Tex-Mex Paste

1 teaspoon

Hot Sauce

Not included in your delivery

3 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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

•Paper Towel

•Small Bowl

•Whisk

•Medium Bowl

•Strainer

•Aluminum Foil

Instructions

• 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.