Other Entrées
Chicken Enchiladas
Party Size
PRODUCT DETAILS
| Nutrition Item and Amount per Serving | % Daily Value* |
|---|---|
| Total Fat 11g | 14% |
| Saturated Fat 5g | 25% |
| Trans Fat 0g | |
| Cholesterol 50mg | 17% |
| Sodium 950mg | 41% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 4g | 14% |
| Total Sugars 4g | |
| Incl. 0g Added Sugars | 0% |
| Protein 17g | 31% |
| Vitamin D 0.4mcg | 2% |
| Iron 1.8mg | 10% |
| Calcium 200mg | 15% |
| Potassium 640mg | 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]), SKIM MILK, COOKED BROWN RICE (WATER, BROWN RICE), 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), CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO COLOR), CORN, RED BELL PEPPERS, 2% OR LESS OF POBLANO CHILES, ONION POWDER, GARLIC PUREE, MODIFIED FOOD STARCH, SALT, JALAPENO PUREE (JALAPENO PEPPERS, SALT, ACETIC ACID, WATER, CALCIUM CHLORIDE), POTASSIUM SALT, SPICES, AUTOLYZED YEAST EXTRACT.
Contains a Bioengineered Food Ingredient
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 400°F. Remove aluminum lid. Bend lid slightly then place lid on tray so it is elevated over enchiladas.
Step 2
Place tray on a baking sheet, center rack.
Step 3
Bake for 65 minutes.
Step 4
Carefully remove lid and bake an additional 5 minutes.
Step 5
Remove baking sheet from oven and let stand 5 minutes.
Step 1
Preheat 400°F. Remove aluminum lid. Bend lid slightly then place lid on tray so it is elevated over enchiladas.
Step 2
Place tray onto baking sheet on center rack of preheated oven.
Step 3
Cook for 38 minutes.
Step 4
Carefully remove lid and bake an additional 5 minutes.
Step 5
Remove baking sheet from oven and let stand for 5 minutes.
For food safety and quality follow these cooking instructions. Cook thoroughly to ensure product reaches an internal temperature of 165°F.
* Ovens vary; cooking heat and times may need adjusting.
Caution: Product will be hot!
Keep Frozen. Product may be thawed under refrigeration (40°F) no more than 48 hours. Do not refreeze.
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