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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 and fruity red Anaheim chiles.
Ingredients
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!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Peel back a corner of the plastic and cook in the tray 4–5 minutes (10–12 minutes if frozen), until internal temperature reaches 165°F*.
Oven: Remove plastic, cover tray with foil, and bake at 425°F, 25–30 minutes (40–50 if frozen), 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.