Chicken Enchilada

Chicken Enchilada

The Chicken Chipotle Enchilada is huge, and we guarantee you’ll hit the sack fueled for the next day’s adventure.  We infuse an amazing combination of salsa, dried chicken, and a power packed veggie blend, to a hearty a Mexican rice pilaf.  Top this killer rice bowl with Vella Habanero Jack cheese, crushed tortilla chips, and a kick of Tapatio. 

Dry Weight 7oz. per serving

TWO SERVINGS 

Recipe Card and Nutritional Information

Chicken Chipotle Enchilada

Mexican Rice                          

Olive Oil

Dried Chicken                  

Vella® Habanero Dry Jack Cheese

Chipotle Salsa Leather           

Tapatio Packet

Tortilla Chips                       

Dried Vegetable Mix                        

MINIMUM EQUIPMENT:  2 Pots, stove, serving spoon or spatula, bowl. 

Boil 1 quart of water.  In a bowl or pot add dried veggies, chicken, and salsa leather, and cover with boiling water.  Stir well, cover, and set aside for at least 10 minutes. 

Warm olive oil in a pot over medium heat and add rice.  Stirring often, brown the rice for 2-3 minutes.  Add 5 oz. of water PER SERVING to the pot and bring contents to a boil.  Give the rice a quick stir, cover and simmer for 10-12 minutes.  No peeking. Fluff rice and set aside. 

Combine rice with chicken, veggies, and salsa, and stir regularly over medium heat.  Top with the Habanero Jack cheese, crushed tortilla chips, and Tapatio!

TIP – If you feel the need to really top off the tank, our Butterfinger Bar will do the trick!

 

INGREDIENTS: Tortilla chips (Ground corn treated with lime, water, vegetable oil ((contains one or more of the following: cottonseed oil, corn oil)), sea salt), Mexican rice (ENRICHED PARBOILED RICE [LONG GRAIN RICE, NIACIN, IRON (FERRIC ORTHOPHOSPHATE), THIAMIN (THIAMINE MONONITRATE), FOLATE (FOLIC ACID)]; HYDROLYZED SOY/WHEAT PROTEIN; VEGETABLES* (WHOLE KERNEL CORN, RED BELL PEPPER); SPICES; SALT; CORN SYRUP SOLIDS; GARLIC POWDER; ONION POWDER; MALTODEXTRIN; DISODIUM INOSINATE AND DISODIUM GUANYLATE; LIME JUICE*; CITRIC ACID; JALAPENO JUICE *; LIME OIL; TURMERIC (COLOR); ACETIC ACID, MEXICO IN ALASKA CHIPOTLE SALSA Leather (TOMATOES, WATER, CILANTRO, SALT, RED PEPPERS, GARLIC, SEASONINGS), DRIED CHICKEN, DRIED VEGETABLE MIX (BLACK BEANS, MUSHROOMS, CARROTS, PEPPERS, ONION), Vella dry Habanero JACK CHEESE (Cultured Pasteurized Milk, Jalapeño Peppers, Salt, Enzymes), ORGANIC EXTRA VIRGIN OLIVE OIL, TAPATIO (WATER, RED PEPPER, SALT, SPICES, GARLIC, ACETIC ACID, XANTHAN GUM, SODIUM)

PACKAGED IN A KITCHEN THAT HANDLES WHEAT, EGG, MILK, FISH, SHELLFISH, SOYBEAN, PEANUT, AND TREE NUT PRODUCTS.

CONTAINS: SOY, wheat

 


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