Enchiladas don't need to be heavy and greasy like you may have had at a restaurant. Try our lightened up chicken and veggie version. White meat chicken, sauteed peppers, onions, corn and black beans are rolled in flour (or wheat) tortillas, lined up in a pan and then topped with our house-made enchilada sauce (mild spice level), a sprinkling of cheese and salsa. Prefer to omit onions or beans? Request in special instructions at the end of the order process. Bake in the pan, even from frozen. (bag, oven).
Hands on time: 0 minutes Cooking time: 20-25 minutes
Cook from frozen or from thawed. Preheat oven to 375F. If thawed– place on cookie sheet and cook covered with aluminum foil for 25 minutes (2-3 size) or 30 minutes (4-6 size), then uncovered for an additional 5-10 minutes or until an instant read thermometer reads 165F. You want the mixture to be bubbling and the cheese nicely melted. If Frozen– Cook for 35-40 mins (2-3 size) or 50-55 minutes (4-6 size) covered with foil and then uncover and cook an additional 5-10 mins or until an instant read thermometer reads 165F. You want the mixture to be bubbling and the cheese nicely melted.
Ingredients: cooked shredded chicken breast, corn, black beans, peppers, onions, salsa, enchilada sauce, flour tortillas, cheddar and mozzarella cheeses.
