In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken enchilada pie with olives and pickled jalapeños
1 Serving, 610 Calories/Serving
20–25 Minutes (Conventional oven)
3–5 Minutes (Microwave oven)
Go ahead, have pie for dinner! We’ve unrolled enchiladas, layering the tortillas instead with melted cheese, chicken and black beans, and a delicious sauce made with mild and fruity red Anaheim chiles.
- Chicken enchilada sauce (water - pulled cooked chicken - tomato paste - cooked black beans - diced mild green chiles - organic bell peppers - organic onions - Sunbasket chicken stock - mild Anaheim chile paste - apple cider vinegar - coconut sugar - kosher salt - granulated garlic - onion powder - ancho chile powder - black pepper - sweet smoked paprika - cumin)
- Pickled jalapeños
- Black olives
Calories: 610, Protein: 40g, Fiber: 7g (25% DV), Total Fat: 26g (33% DV), Saturated Fat: 11g (55% DV), Cholesterol: 95mg (32% DV), Sodium: 1660mg (72% DV), Carbohydrates: 55g (20% DV), Total Sugars: 10g, Added Sugars: 3g (6% DV)..
Contains: Milk, Tree Nuts (coconut), Wheat
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.
Wash produce before use
Heat, 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.
Remove plastic from tray.
Microwave: Cook 3–5 minutes (7–9 if frozen).
Oven: Cover with foil and bake at 425°F, 20–25 minutes (35–45 if frozen).
We seasoned this lightly. Add salt and pepper to your heart’s content.
Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.