Oven-Ready Enchilada Chicken
with Southwest Rice & Beans & Red Pepper Crema (trays included)
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.
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
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
Utensils
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.
