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Chicken Enchilada Casserole

Chicken Enchilada Casserole

$12.50 USD

Shredded chicken, black beans, sweet corn and gooey cheddar are layered between flour tortillas, smothered with enchilada sauce, and baked to golden perfection. Try it served with sliced green onions, cilantro, and fresh salsa.

Recommended Side Dishes: tossed salad, guacamole

Ingredients

Ingredients: Enchilada Sauce [tomato puree (water & tomato paste), chili powder, distilled vinegar, modified corn starch, canola oil, salt, dehydrated garlic, sugar, cumin, citric acid], Chicken, Black Beans (black beans, water), Cheddar [cultured pasteurized milk, salt, enzymes, annatto, anticaking blend (potato starch, cellulose, natamycin)], Corn, Flour Tortilla [enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, vegetable shortening (interesterified soybean oil, hydrogenated soybean oil and/or palm oil), contains 2% or less of: salt, sugar, leavening (sodium bicarbonate, sodium aluminum sulfate, corn starch, monocalcium phosphate, calcium sulfate), distilled monoglycerides, enzymes, wheat starch, calcium carbonate, antioxidants, cellulose gum, guar gum, dough conditioners, calcium propionate and sorbic acid]

Cooking Instructions

Oven: Thaw in refrigerator overnight. Remove cardboard lid and cover with foil. Bake at 350 degrees for 30 minutes. Remove the foil during the last five minutes of cooking. Continue cooking until cheese is bubbly and slightly golden brown.

Packaging

A small meal weighs approximately 20 oz and is packaged in an 8 inch round foil container. A large meal weighs approximately 30 oz and is packaged in a 9 inch round foil container.

Macros

200 calories, 8g fat, 23g carbs, 12g protein

Nutrition Information

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