Includes recyclable aluminum tray
For these quick enchiladas, you'll roll flour tortillas around a filling of spiced shredded pre-cooked chicken, then drizzle with mild red enchilada sauce and sprinkle with a melty Mexican cheese blend. Bake in our convenient oven-ready tray, then serve with sour cream and hot sauce. And the best part? Toss the tray when you're done for easy cleanup!
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Oven-Ready Tray
1 unit
Sous Vide Chopped Chicken
8 ounce
Flour Tortillas
6 unit
Southwest Spice Blend
1 tablespoon
Mexican Cheese Blend
0.5 cup
Hot Sauce
1 teaspoon
Mild Red Enchilada Sauce
10 ounce
Cooking Spray
1 unit
Adjust rack to top position and preheat oven to 425 degrees. Coat oven-ready tray with nonstick cooking spray.
Place chicken in a large bowl; using two forks (or your hands!), break up into bite-size pieces. Add Southwest Spice Blend and one-quarter of the enchilada sauce; stir to combine.
Place a small amount of chicken mixture on bottom half of each tortilla. Roll up tortillas, starting with filled sides, to form enchiladas.
Arrange enchiladas, seam sides down, in prepared tray. Top with remaining enchilada sauce and sprinkle with Mexican cheese blend. (For 4 servings, evenly divide everything between two prepared trays.)
Bake enchiladas on top rack (be sure your oven has preheated!) until chicken is warmed through and cheese is lightly browned and melted, 25-30 minutes. (For 4 servings, bake two trays side by side on top rack.)
Drizzle enchiladas with sour cream. Top with as much hot sauce as you like. Serve.
600
kcal
Calories
25
g
Fat
12
g
Saturated Fat
52
g
Carbohydrate
8
g
Sugar
0
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
2080
mg
Sodium
