Oven-Ready
Tortilla Cheesy Chicken
with corn and pepper elotes
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
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. Boneless Skinless Chicken Breasts
- 6 oz. Mixed Diced Peppers
- 5 oz. Frozen Corn
- 1 Lime
- 2 fl. oz. Enchilada Sauce
- 2 oz. Light Sour Cream
- 1 oz. Shredded Nacho/Taco Cheese Blend
- ½ oz. Tortilla Strips
- ½ oz. Grated Cotija
- 2 tsp. Chile and Cumin Rub
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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Calories490
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Carbohydrates34g
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Net Carbs29g
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Fat21g
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Protein45g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Microwave
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 antibiotic free chicken breasts, follow same instructions.
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1 Start the Chicken and Peppers
Pat chicken dry and season both sides with half the chile and cumin rub (reserve remaining for corn).
In provided tray, combine diced peppers, 2 tsp. olive oil, and a pinch of salt and pepper. Push to one side of tray.Place chicken in now-empty side of tray.Bake uncovered in hot oven, 15 minutes.Carefully remove from oven and drain any excess liquid. Tray will be hot! Use caution. -
2 Add the Corn and Cheese
Add corn, remaining chile and cumin rub, and a pinch of salt to diced peppers. Stir to combine. Tray will be hot! Use a utensil.
Evenly top chicken with shredded cheese.Cover tray with foil. -
3 Bake Meal and Make Sauce
Bake covered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.
While meal bakes, in a microwave-safe bowl, combine enchilada sauce (to taste) and half the sour cream (reserve remaining for garnish).Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave. Set aside.Halve lime. Cut one half into wedges and juice the other half.Carefully remove tray from oven. Stir 1 tsp. lime juice into vegetables until combined. Tray will be hot! Use a utensil.To serve, top chicken with enchilada sauce mixture (to taste) and tortilla strips. Garnish vegetables with remaining sour cream and grated cheese. Squeeze lime wedges over meal to taste. Bon appétit!
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