Chicken Enchiladas
An authentic Mexican Enchilada sauce, spicy chipotle corn chowder, and cooling avocado lime dressing round out this meal for a flavor-packed family favorite! Plus, it’s gluten-friendly!
Heat level: 2 out of 5 (enchiladas), 3 out of 5 (soup)
Our house-made Enchilada sauce has 2 secret ingredients! Ok, we won’t keep it a secret… it’s chocolate and raisins! It’s a must-try combination, adding a rich depth of flavor to our layered chicken enchilada casserole bake. Served with a side of Chipotle Corn Chowder and Avocado Lime Quinoa Salad. Modern Plate just made dinner so easy; have yours delivered today!
NOW includes 4 pieces of cookie dough (gluten-free) to bake up for a sweet treat.
Meal Includes:
- Baked Chicken Enchilada – 40 ounces
- Chipotle Corn Chowder – 20 ounces
- Avocado and Lime Quinoa Salad – 19 ounces
- 4 pieces of gluten-free chocolate chip cookie dough or gluten-free ginger snap cookie dough (rotational) – 6 ounces
Serves 4 people
Net weight: 84.8 oz.
CHICKEN ENCHILADAS– CHICKEN THIGH, RED COOKING WINE, CHICKEN STOCK (CHICKEN BROTH, YEAST EXTRACT, SALT, SUGAR, CHICKEN FAT, ONION POWDER, NATURAL FLAVORS, XANTHAN GUM), ENCHILADA SAUCE (ANCHO CHILI PEPPER, GUAJILLO CHILI PEPPER, CHILI DE ARBOL, CANOLA OIL, OLIVE OIL, YELLOW ONION, GARLIC, APPLE CIDER VINEGAR, CUMIN, OREGANO, CHICKEN STOCK, PLUM TOMATO WITH BASIL, SEMI-SWEET CHOCOLATE (SUGAR, CHOCOLATE, COCOA BUTTER, MILK FAT, LECITHIN SOY, NATURAL FLAVOR), RAISINS), MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO), POTATO STARCH, CORN STARCH, POWDERED CELLULOSE), CORN TORTILLA (WHITE CORN, WATER, CELLULOSE AND/OR GUAR GUM, CALCIUM PROPIONATE, PROPIONIC ACID, METHYL PROPYLPARABEN, POTASSIUM SORBATE, SORBIC ACID, FUMARIC ACID AND PHOSPHORIC ACID).
MAJOR ALLERGENS: MILK, SOY. NOT MADE IN AN ALLERGEN FREE FACILITY.
NUTRITION (PER SERVING)
SERVINGS PER CONTAINER: 4
SERVING SIZE: 10 OUNCES
- CALORIES: 775
- CARBOHYDRATES: 48 G
- PROTEIN: 44 G
- FAT: 45 G
- SATURATED FAT: 19 G
- TRANS FAT: 0 G
- CHOLESTEROL: 197 MG
- SUGAR: 6 G
- SODIUM: 1937 MG
- FIBER: 5 G
QUINOA SALAD: RED QUINOA, RED BELL PEPPER, GREEN CHILI PEPPER, GARLIC, OLIVE OIL, CANOLA OIL, YELLOW ONION, PINTO BEANS, BLACK BEANS, CILANTRO, SPICES.
DRESSING CUP: CILANTRO, AVOCADO, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, DISTILLED VINEGAR, SALT, SUGAR, VITAMIN E, LEMON JUICE CONCENTRATE, NATURAL FLAVOR), SOUR CREAM(CULTURED CREAM, FOOD STARCH-MODIFIED, SODIUM TRIPOLYPHOSPHATE, CARRAGEENAN, LOCUST BEAN GUM, GUAR GUM, POTASSIUM SORBATE), LIME JUICE, JALAPENO.
MAJOR ALLERGENS: EGG, SOY, MILK. NOT MADE IN AN ALLERGEN FREE FACILITY.
NUTRITION (PER SERVING)
SERVINGS PER CONTAINER: 4
SERVING SIZE: 4.75 OUNCES
- CALORIES: 249
- CARBOHYDRATES: 29 G
- PROTEIN: 6 G
- FAT: 12 G
- SATURATED FAT: 2 G
- TRANS FAT: 0 G
- CHOLESTEROL: 11 MG
- SUGAR: 0 G
- SODIUM: 212 MG
- FIBER: 3 G
CHIPOTLE CORN CHOWDER- YELLOW ONION, CARROT, CELERY, RED BELL PEPPER, POBLANO PEPPER, CORN, GROUND CORN MASA (TREATED WITH LIME), BUTTER, GARLIC, CANOLA OIL, OLIVE OIL, CHICKEN STOCK (CHICKEN BROTH, YEAST EXTRACT, SALT, SUGAR, CHICKEN FAT, ONION POWDER, NATURAL FLAVORS, XANTHAN GUM), CHIPOTLE PEPPER IN ADOBO SAUCE (WATER, TOMATO PASTE, DRIED CHIPOTLE PEPPERS, DISTILLED VINEGAR, CORN OIL, IODIZED SALT, POTASSIUM IODATE, CORN STARCH, ONION POWDER, GARLIC POWDER, SPICES), HEAVY CREAM (MILK, CARRAGEENAN, MONO AND DIGLYCERIDES, POLYSORBATE 80), LIME JUICE, CILANTRO, SPICES.
MAJOR ALLERGENS: MILK. NOT MADE IN AN ALLERGEN FREE FACILITY.
NUTRITION (PER SERVING)
SERVINGS PER CONTAINER: 4
SERVING SIZE: 5 OUNCES
- CALORIES: 108
- CARBOHYDRATES: 11 G
- PROTEIN: 2 G
- FAT: 6 G
- SATURATED FAT: 1 G
- TRANS FAT: 0 G
- CHOLESTEROL: 16 MG
- SUGAR: 2 G
- SODIUM: 1444 MG
- FIBER: 1 G
BEFORE YOU START:
- Preheat conventional oven to 425 degrees.
- IMPORTANT! Remove paper lids from all pans. Leave foil on pans while heating.
- Remove the sauce ramekin from the quinoa salad pan, set aside. Replace foil to cover the pan.
- Add pans to a baking sheet for support. Place sheet on the middle rack of oven while heating.
From Frozen: total time = 55 minutes
- First, place the enchilada pan in the oven – set a 15 minute timer.
- When the timer goes off, add both the quinoa and soup pans to the oven. You will be heating all 3 pans together – set a 30 minute timer.
- After the 30 minutes, remove the baking sheet from oven.
- Remove the foil from the enchilada pan, and add the avocado crema ramekin to the baking sheet (remove paper lid on ramekin prior to heating).
- Heat everything together for a final 10 minutes.
- When it is ready, add the avocado dressing to the quinoa salad and toss. Serve and enjoy!
Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.
From Thawed (thaw in refrigerator for 24+ hours): total time = 30 minutes
- First, place the enchilada, quinoa, and soup pans in the oven – set a 20 minute timer.
- After the 20 minutes, remove the baking sheet from oven.
- Remove the foil from the enchilada pan, and add the avocado crema ramekin to the baking sheet (remove paper lid on ramekin prior to heating).
- Heat everything together for a final 10 minutes.
- When it is ready, add the avocado dressing to the quinoa salad and toss. Serve and enjoy!
Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.
Notes: For best results, we recommend cooking your meal in the oven, from frozen. However, all meals can be thawed and heated by individual portions (on a microwave safe plate) in the microwave, for an extra quick dinner. Meals are fully cooked prior to freezing. Once thawed, the meal should be eaten within 4 days.
