Oven-Ready Enchilada Chicken

Name: Oven-Ready Enchilada Chicken with Southwest Rice & Beans & Red Pepper Crema (trays included)
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Rice; 1 Tomato; 2 unit Oven-Ready Tray; 4 tbsp Smoky Red Pepper Crema; 1 tsp Chili Powder; 1 Black Beans; 10 oz Chicken Cutlets; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce; 3 tsp Salt, tsp; 3 tbsp Butter, tbsp; tsp Black Pepper, tsp

with Southwest Rice & Beans & Red Pepper Crema (trays included)

By Recipe0 System

There’s almost nothing better than cheesy, veggie and protein-filled enchiladas for dinner. Almost. For this ready-in-no-time-meal, our chefs ditched flour tortillas and baked a delicious chicken enchilada filling in our handy oven-ready aluminum trays instead. Can you say cleanup in a breeze? To bulk out the meal, there’s rice and beans plus a drizzle of hot sauce and homemade crema.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Rice
1 Tomato
2 unit Oven-Ready Tray
4 tbsp Smoky Red Pepper Crema
1 tsp Chili Powder
1 Black Beans
10 oz Chicken Cutlets
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce
3 tsp Salt, tsp
3 tbsp Butter, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to middle position and preheat oven to 425 degrees.

Pat chicken* dry with paper towels; season all over with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper.

In a small bowl, whisk together tomato paste, Tex-Mex paste, and ¼ cup water (½ cup for 4 servings).

Transfer chicken and sauce to 1 aluminum tray (divide between 2 trays for 4); flip chicken to coat both sides.

Roast on middle rack until chicken is cooked through, 22-28 minutes.
2

Meanwhile, gently massage rice in package to break up grains, then transfer to a medium bowl.

Drain beans, reserving 1 TBSP liquid (2 TBSP for 4 servings), then rinse.

To bowl with rice, stir in beans, reserved bean liquid, chili powder, remaining Southwest Spice, ¾ tsp salt (1½ tsp for 4), and pepper.

Transfer to remaining aluminum tray (remaining 2 trays for 4). Top with 3 TBSP butter (use 3 TBSP per tray for 4) and cover tightly with foil.

Bake on middle rack until warmed through and butter has melted, 20-22 minutes.
3

Once chicken is cooked through, remove all trays from oven and heat broiler to high. Top chicken with Mexican cheese.

Return tray with chicken to middle rack until cheese is melted and lightly browned, 2-3 minutes. Let cool slightly.
4

Fluff rice and beans with a fork; stir to incorporate butter and season with salt and pepper.

Divide between plates and top with cheesy chicken. Drizzle with smoky red pepper crema and as much hot sauce as you like. Serve.

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