Oven-Ready
Guacamole Chicken Torta
with enchilada sauce
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Tom Scodari
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 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 4 French Rolls
- 8 oz. Pepper and Onion Mix
- 2 fl. oz. Enchilada Sauce
- 2 oz. Shredded Nacho/Taco Cheese Blend
- 2 oz. Pico de Gallo Guacamole
- 2 oz. Light Sour Cream
- 0.88 oz. Mayonnaise
- 0.28 oz. Lemon Juice
- 1 Tbsp. Taco 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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Calories620
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Carbohydrates63g
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Net Carbs58g
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Fat22g
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Protein43g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Mixing Bowls
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 sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
In one provided tray, combine pepper and onion mix, 2 tsp. olive oil, and half the taco seasoning (to taste; reserve remaining for chicken). Kids not a fan of extra heat? Feel free to skip/reduce the taco seasoning.
Massage oil and seasoning into vegetables. Spread into an even layer.Pat chicken dry and season both sides with remaining taco seasoning (use less if spice-averse). Kids not a fan of extra heat? Feel free to skip/reduce the taco seasoning.Place chicken in second provided tray. -
2 Bake Meal and Make Enchilada Mayonnaise and Guacamole Crema
Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.While meal bakes, in a mixing bowl, combine enchilada sauce (to taste) and mayonnaise. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. Set aside.In another mixing bowl, combine guacamole (to taste), sour cream, and lemon juice. Kids not a fan of extra heat? Feel free to skip/reduce the guacamole. Set aside.Carefully remove both trays from oven. Drain excess liquid from chicken and top evenly with cheese. Tray will be hot! Use caution. -
3 Melt Cheese and Toast Rolls
Bake chicken again uncovered in hot oven until cheese is melted, 3-4 minutes.
While cheese melts, place rolls, cut-sides down, directly on oven rack. Toast until rolls are lightly browned, 3-4 minutes.Carefully remove rolls and tray from oven.To serve, evenly spread enchilada mayonnaise (to taste) on bottom roll. Evenly spread guacamole crema (to taste) on top roll. Top bottom roll with chicken, then vegetables and top roll. Halve torta, if desired. Bon appétit!
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