Other Entrées
Chicken Enchilada
For One
PRODUCT DETAILS
| Nutrition Item and Amount per Serving | % Daily Value* |
|---|---|
| Total Fat 14g | 18% |
| Saturated Fat 7g | 35% |
| Trans Fat 0g | |
| Cholesterol 60mg | 20% |
| Sodium 1330mg | 58% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 4g | 14% |
| Total Sugars 5g | |
| Incl. 0g Added Sugars | 0% |
| Protein 20g | 35% |
| Vitamin D 0.7mcg | 4% |
| Iron 2.1mg | 10% |
| Calcium 240mg | 20% |
| Potassium 800mg | 15% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Ingredients
CHICKEN ENCHILADA (CHICKEN FILLING [SHREDDED CHICKEN MEAT, COOKED PINTO BEANS {WATER, PINTO BEANS}, ONION, GREEN CHILES {GREEN CHILE, WATER, SALT, CITRIC ACID}, TOMATO PASTE, CONTAINS 2% OR LESS: WATER, WHITE VINEGAR, CHILE PEPPER, GARLIC POWDER, DRIED CHICKEN STOCK, ONION POWDER, SALT, CORN STARCH, PAPRIKA, BLACK PEPPER, CUMIN], CORN TORTILLA [WATER, YELLOW CORN MASA FLOUR, GUAR GUM, CELLULOSE GUM, MONO AND DIGLYCERIDES, METHYL CELLULOSE, CORN STARCH, CITRIC ACID]), COOKED BROWN RICE (WATER, BROWN RICE), SKIM MILK, WATER, CHEESE SAUCE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, MILKFAT, SODIUM CITRATE, LESS THAN 2% OF MODIFIED FOOD STARCH, SALT, LACTIC ACID, SODIUM ALGINATE, ENZYMES), CORN, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO COLOR), RED BELL PEPPERS, 2% OR LESS OF POBLANO CHILES, DRIED ONIONS, GARLIC, MODIFIED FOOD STARCH, SALT, JALAPENO PUREE (JALAPENO PEPPERS, SALT, ACETIC ACID, WATER, CALCIUM CHLORIDE), POTASSIUM SALT, SPICES, AUTOLYZED YEAST EXTRACT.
Ingredient(s) derived from a bioengineered source
Allergens
CONTAINS: MILK.
*Please refer to the label on your product for the most accurate nutrition, ingredient, and allergen information
COOKING INSTRUCTIONS
Step 1
Preheat oven to 350º F.
Step 2
Leave film on tray. Place tray onto baking sheet on center rack. Cook 25 minutes.
Step 3
Spoon sauce over enchiladas and replace film. Cook 10 mins.
Step 4
Remove from oven and let stand 1 minutes.
Step 1
Cut film to vent.
Step 2
Cook 4 minutes on high.
Step 3
Spoon sauce over enchiladas and replace film. Cook 2 1/2 minutes on high.
Step 4
Let stand 1 minute.
FOR FOOD SAFETY AND QUALITY, FOLLOW COOKING INSTRUCTIONS. ENSURE PRODUCT REACHES AN INTERNAL TEMPERATURE OF 165º F.
WILL BE HOT!
DIRECTIONS DEVELOPED USING 1100 WATT MICROWAVE OVEN.
DO NOT REHEAT TRAY.
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SAVED
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NET WT 10 OZ (283 g)
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New
NET WT 57 oz (3 lb 9 oz) 1.61 kg
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