Oven-Ready
Oven Ready
Chicken Enchilada Rice Bowl
with tortilla strips
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 8 oz. Black Beans
- 5 oz. Frozen Corn
- 4 fl. oz. Enchilada Sauce
- 3 oz. Shredded Cheddar Cheese
- 3 oz. Light Sour Cream
- 1 oz. Tortilla Strips
- 4 tsp. Chicken Broth Concentrate
- 3 tsp. Fajita Seasoning
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.
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Nutrition (per serving)
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Calories570
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Carbohydrates56g
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Net Carbs51g
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Fat18g
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Protein43g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using shrimp, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. In one provided tray, combine rice, 1/4 cup water, half the chicken base (reserve remaining for chicken), half the enchilada sauce (to taste; reserve remaining for chicken), and 1/4 tsp. salt. Cover tray with foil.Pat chicken dry.In second provided tray, combine chicken and 2 tsp. olive oil. Spread into an even layer. -
2 Add the Cheese and Beans
Bake rice covered in hot oven until heated through, 20-25 minutes.
Bake chicken uncovered in hot oven, 10 minutes.Chicken will finish cooking in another step.While rice and chicken bake, drain beans in a colander/strainer.After 10 minutes, carefully remove chicken tray from oven. Keep rice in oven.Drain excess liquid from chicken tray and break up into smaller pieces. Tray will be hot! Use a utensil. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. Stir beans, corn, remaining enchilada sauce (use less if spice-averse), remaining chicken base, fajita seasoning, and 1/4 tsp. salt into chicken tray until combined. Top evenly with cheese. -
3 Finish Meal and Make Crema
Bake chicken again uncovered in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.
While meal bakes, in a mixing bowl, combine sour cream, 1 tsp. water, and a pinch of salt. Set aside.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Coarsely crush tortilla strips in shipping bag.Carefully remove both trays from oven.To serve, top rice with chicken. Garnish with crema and tortilla strips. Bon appétit!
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