Oven-Ready
Deconstructed Chicken Enchilada
with rice and beans
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
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 voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 4 oz. Black Beans
- 3 oz. Frozen Corn
- 2 fl. oz. Enchilada Sauce
- 1 oz. Light Sour Cream
- 1 oz. Shredded Cheddar Cheese
- ½ oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 1 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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Calories560
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Carbohydrates56g
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Net Carbs51g
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Fat18g
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Protein42g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 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 diced chicken thighs, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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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1 Prepare Ingredients and Make Crema
Pat chicken dry.
In provided tray, combine chicken and 2 tsp. olive oil. Spread into an even layer.Bake chicken uncovered in hot oven, 10 minutes.Chicken will finish cooking in a later step.While chicken bakes, drain beans in a colander/strainer.In a mixing bowl, combine sour cream, 1 tsp. water, and a pinch of salt. Set aside. -
2 Add the Cheese and Beans
After 10 minutes, carefully remove chicken from oven. Drain excess liquid from tray and break up chicken into smaller pieces. Tray will be hot! Use a utensil.
Stir beans, corn, half the enchilada sauce (use less if spice-averse; reserve remaining for rice), half the chicken base (reserve remaining for rice), fajita seasoning, and a pinch of salt into tray until combined. Spread into an even layer, then top evenly with cheese.Bake uncovered in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.Carefully remove tray from oven.While meal bakes, continue recipe. -
3 Heat Rice and Finish Meal
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, remaining chicken base, remaining enchilada sauce (to taste), and a pinch of salt. Cover with a damp paper towel. Microwave covered until warmed through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.To serve, top rice with chicken mixture and garnish with crema and tortilla strips. Bon appétit!
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