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 🎉.
Reviews from our home cooks
This was delicious! I agree that clean-up is really easy, although I think that "Oven-Ready" might be a bit misleading. Just calling it Enchilada Chicken would be fine. One suggestion - including some cilantro or green onion to chop/slice and sprinkle over the finished dish would make it plate a little prettier.
I'm glad I had an oven-ready option this week, because it was the easiest. A nice option when days have been rough. The chicken flavor was amazing. I think the rice may have been too tightly packed into the tray. I don't think it came out very well. A little crunchy, I think? I'm having the other portion for lunch today, so I'll see how it is after heating in the microwave.
Oven-Ready Enchilada Chicken was both easy, quick to clean, and so tasty, whole family enjoyed it.
This was spicy, and tasty. We didn't finish all the beans and rice, but the chicken with the enchilada sauce was great
I was very surprised!! Just perfect seasonings to make it Southwest - balanced spices for a little kick. The hot sauce provided for those that like the higher notch of heat. The Red Pepper Crema took it over the top.
Never had Enchilada before and thought I would try it with the chicken. Fell in love with it. It was easy to prepare and so good.
Really flavorful dish. I added salsa to the rice and beans and sauce. I also baked it in a single casserole dish so the juices from the chicken could go into the beans and rice. We loved this!
This was very tasty and easy to prepare and clean up. Black beans and rice was perfect and the chicken was well seasoned and the sauce was delicious.
This is a new favorite, the recipe was so easy. Everyone loved it and I loved the simplicity and easy clean up. I wish they were all this easy. The only thing I changed was I used a can of enchilada sauce because we don't like the Tex-Mex paste we usually get.
First of all, this is NOT "oven ready" - this is "some assembly required". We were hoping for something that we could just pop into the oven w/out any prep work, and we were disappointed. Secondly, while the chicken was very good, and the red pepper crema super yummy, the rice & beans lacked pizazz. It needs....something - to spice it up. Going w/ the theme, roasted red peppers would be perfect!
