Chicken Enchilada Bake
Inspired by Mexican restaurants, Take Home Chicken Enchilada Bake combines the spicy flavors of Poblano peppers with tender chicken for an exciting flavorful experience. To take this Enchilada fiesta to the next level, add a dollop of sour cream, a thin slice of red onion or a wedge of avocado. You will not believe how great this tastes.
- 9 MINUTES COOKING TIME
- 4.5 SERVINGS
- 20 GRAMS PROTEINS PER SERVING
- 9 minutes in the microwave
- No added preservatives
- Medium spice
INGREDIENTS
Enchilada sauce: water, tomato puree (tomatoes), apple cider vinegar (apple cider vinegar, water), modified food starch, 2% or less of dried guajillo peppers, chipotle peppers in adobo sauce (chipotle peppers, tomato puree, onions, vinegar, vegetable oil, sugar, salt, paprika, garlic), sugar, roasted garlic, guajillo pepper seasoning (corn maltodextrin, paprika, salt, onion powder, garlic powder, yeast extract, spices, natural flavor), sunflower oil, natural chicken flavor (natural flavor, maltodextrin, yeast extract, salt, lactic acid, chicken fat, chicken), natural flavors, salt, spices, yeast extract, corn maltodextrin.
Cheese sauce: ricotta cheese (whey, milk, cream, vinegar), milk, chihuahua cheese (pasteurized milk, cheese
cultures, salt, enzymes), poblano peppers, 2% or less of corn starch and potato fiber, natural flavors, cilantro, salt, vegetable fiber and starch (pea, potato, corn), corn maltodextrin, yeast extract, nonfat dry milk.
Tortilla dough: durum wheat flour, water, yellow corn masa flour (ground corn, trace of lime), eggs.
Shredded chicken breast with rib meat: boneless chicken breast with rib meat, water, less than 2% of modified potato starch, sodium phosphates, salt, chicken meat including natural chicken juices, maltodextrin, chicken fat, sugar, dried whey, natural flavoring, turmeric.
Mozzarella cheese: pasteurized milk, cheese cultures, salt, enzymes.
Allergens: contains eggs, milk, wheat.
