Oven-Ready
Enchilada-Inspired Chicken
with corn and pepper elotes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- 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. Corn Kernels
- 2 fl. oz. Enchilada Sauce
- 1 Lime
-
2 oz. Light Sour Cream
-
1 oz. Shredded Nacho/Taco Cheese Blend
- ½ oz. Tortilla Strips
-
½ oz. Grated Cotija Cheese
- 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.
-
Nutrition (per serving) MOxL4QOr
-
Calories490
-
Carbohydrates35g
-
Net Carbs30g
-
Fat21g
-
Protein45g
-
Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe 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
-
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. -
2 Add the Corn and Cheese
Add corn, remaining chile and cumin rub, and a pinch of salt to diced peppers. Stir to combine.
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 and half the sour cream (reserve remaining for garnish). Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave.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 and tortilla strips. Garnish vegetables with remaining sour cream and grated cheese. Squeeze lime wedges over meal to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
