Oven-Ready
Premium
Green Chili Tortilla-Crusted Chicken
with nacho potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
Chef
Rachel Post
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)
- 12 oz. Cooked Diced Red Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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2 oz. Sour Cream
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1 fl. oz. Green Chili Aioli
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1 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Tortilla Strips
- 2 Green Onions
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1 oz. Shredded Nacho/Taco Cheese Blend
- 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) QPGJ4k3E
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Calories680
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Carbohydrates47g
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Net Carbs42g
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Fat34g
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Protein48g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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
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1 Start the Meal
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Drain potatoes and pat dry.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.Place chicken in one side of provided tray. Add potatoes to empty side of tray. Top potatoes with white portions of green onions and season all over with a pinch of salt and pepper.Bake uncovered in hot oven, 15 minutes. -
2 Add the Toppings
Carefully remove tray from oven.
In a mixing bowl, combine aioli (to taste) and cheddar-jack. Top chicken with cheddar-aioli (use less if spice-averse), then tortilla strips, pressing gently to adhere. Drizzle with 1 tsp. olive oil.Top potatoes with fajita seasoning and nacho cheese. -
3 Bake the Meal
Bake again uncovered in hot oven until nacho cheese is melted, tortilla strips are lightly browned, and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.
Carefully remove tray from oven.To serve, garnish potatoes with sour cream and green portions of green onions. Bon appétit!
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