Oven-Ready
Southwest-Style Chicken Enchilada Rice Bowl
with black beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
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. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 8 oz. Black Beans
- 5 oz. Corn Kernels
- 4 fl. oz. Enchilada Sauce
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3 oz. Shredded Cheddar Cheese
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3 oz. Light Sour Cream
- 1 oz. Tortilla Strips
- 4 tsp. Chicken Broth Concentrate
- 3 tsp. Fajita 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) N3Drewqj
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Calories560
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Carbohydrates53g
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Net Carbs49g
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Fat18g
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Protein42g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing 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
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1 Prepare the Ingredients
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
In one provided tray, combine rice, 1/4 cup water, half the chicken base (reserve remaining for chicken), half the enchilada sauce (reserve remaining for chicken), and 1/4 tsp. salt. Cover tray with foil.Pat chicken dry.In second provided tray, combine chicken and 2 tsp. olive oil. Spread into an even layer. -
2 Add the Cheese and Beans
Bake rice covered in hot oven until heated through, 20-25 minutes.
Bake chicken uncovered in hot oven, 10 minutes.While meal bakes, drain beans.After 10 minutes, carefully remove chicken tray from oven. Keep rice in oven.Drain excess liquid and break up chicken into smaller pieces. Tray will be hot! Use a utensil.Stir beans, corn, remaining enchilada sauce, remaining chicken base, fajita seasoning, and 1/4 tsp. salt into chicken tray until combined. Top evenly with cheese. -
3 Bake Meal and Make Crema
Bake chicken again uncovered in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.
While meal bakes, in a mixing bowl, combine sour cream, 1 tsp. water, and a pinch of salt. Set aside. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Coarsely crush tortilla strips in shipping bag.Carefully remove both trays from oven.To serve, top rice with chicken. Garnish with crema and crushed tortilla strips. Bon appétit!
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