Chicken & Veggie Enchiladas

Chicken & Veggie EnchiladasEnchiladas 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

• Prep & Cook Time
• Instructions
• Ingredients/Nutritional Info

• 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.