Seasoned chicken breast and beans layered between corn tortillas with green enchilada sauce, cheddar cheese, and cilantro.
Water, tortilla (stone ground corn, water, trace of lime), cooked seasoned chicken breast with rib meat (chicken, water, tapioca starch, salt), pinto beans, cooked black beans (black beans, water), red bell pepper, extra-sharp white cheddar cheese (cultured pasteurized milk, salt, enzymes) (milk), onion, corn, avocado oil, red onion, chicken base (oven roasted chicken, onions, dehydrated potatoes, salt, yeast extract, rendered chicken fat, dehydrated vegetables [carrots, onions], lemon juice concentrate, natural flavorings), brown rice flour (brown rice), chives, green chile peppers (green chiles, water, salt, citric acid), garlic (garlic, water, citric acid), cilantro, crushed red chili pepper, ground cumin, oregano.
1. Preheat conventional oven to 350°F
(325°F for convection ovens)
2. Remove cardboard sleeve
3. Pierce film with a knife or fork
4. Place on baking tray
5. Cook in center of oven for 35-45 min
6. Let stand for 2 minutes
1. Remove cardboard sleeve
2. Pierce film with a knife or fork
3. Microwave for 6-10 min or until cooked throughout
4. Let stand for 1 minute