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Chicken and black bean enchilada pie with mild green chiles
Gluten-Free Friendly, Soy-Free, Spicy, <600 Calories, Protein Plus
1 Serving, 500 Calories/Serving
25–30 Minutes (Conventional oven)
4–5 Minutes (Microwave oven)
Go ahead, have pie for dinner! We’ve unrolled enchiladas, layering corn tortillas instead with melted cheese, chicken and black beans, and a delicious sauce made with mild red roasted peppers.
Ingredients
- Cooked chicken breast
- Corn tortilla
- Cheddar cheese
- Enchilada sauce (water - tomato paste - black beans - green chiles - red bell pepper - onion - whole roasted red peppers - chicken stock - apple cider vinegar - coconut sugar - kosher salt - granulated garlic - onion powder - ancho chile powder - black pepper - smoked sweet paprika - cumin)
Nutrition per serving
Calories 500, Total Fat 18g (23% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 940mg (41% DV), Total Carb. 46g (17% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 2g Added Sugars, 4% DV), Protein 40g
Contains:
Milk, Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!).
Microwave: Cook in the tray for 4–5 minutes, remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*
Oven: Remove plastic, cover tray with foil, and bake at 425°F, 25–30 minutes, until internal temperature reaches 165°F*.
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times vary by oven/microwave -- add time if needed. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.