Chicken and Chili Lime Enchilada Sauce with Red Peppers, Corn, and Black Beans
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voilà! It's like you slaved over a hot stove for hours (we'll keep your secret.)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine pepper and onion mix, corn, black beans, half the cheese, 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper in provided tray and push to one side. Top with remaining cheese.
Add the Sauce and Chicken
Add enchilada sauce and cornstarch to empty side of tray and stir until completely combined.
Top with chicken and a pinch of salt and pepper.
If using salmon, place in tray skin side down and follow same instructions.
Bake the Dish
Bake uncovered in hot oven until peppers are tender and chicken reaches a minimum internal temperature of 165 degrees, 25-27 minutes.
If using salmon, bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 18-20 minutes.
Carefully remove from oven. Transfer chicken to a plate. Stir butter into enchilada sauce-cornstarch mixture until completely combined. Top chicken with sauce and crispy jalapeños (to taste). Bon appétit!
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