Oven-Ready
Deconstructed Chicken Enchilada
with rice and black beans
Prep & Cook Time: 50-60 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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Calories550
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Carbohydrates53g
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Net Carbs49g
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Fat18g
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Protein40g
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Sodium2020mg
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 diced chicken thighs, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Stir occasionally 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. Add shrimp to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
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.While chicken bakes, drain beans in a colander/strainer. -
2 Add the Cheese and Beans
After 10 minutes, carefully remove chicken tray 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 1/4 tsp. salt into chicken tray until combined. Spread into an even layer. Top evenly with cheese. -
3 Finish the Meal
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 massage rice in bag to break up any clumps and remove from packaging.Place rice in a microwave-safe bowl with 2 Tbsp. water, remaining chicken base, remaining enchilada sauce (use less if spice-averse; reserve remaining for chicken), and 1/4 tsp. salt.Cover with a damp paper towel.Microwave until warm, 2-3 minutes. Fluff rice with a fork.Carefully remove tray from oven.To serve, top rice with chicken. Garnish with crema and tortilla strips. Bon appétit!
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