Top Chef Meals: Chicken Enchilada Bowl

Chicken Enchilada Bowl

Roasted Chicken Thigh Topped With Enchilada Sauce, Cotija Cheese, And Cilantro Over Spanish Rice And Beans



Total Fat: 
14 grams
Saturated Fat: 
3 grams
135 milligrams
1020 milligrams
Total Carbohydrates: 
35 grams
Dietary Fiber: 
5 grams
3 grams
35 grams
Rice & Beans [Rice, Kidney Beans, Seasoning [Monosodium Glutamate, Salt, Dehydrated Garlic, Cumin, Yellow 5, Tri Calcium Phosphate (Anti Caking Agent), Coriander, Annatto (Color), Red 40]], Chicken [Chicken, Seasoning [Garlic Powder, Onion Powder, Paprika, Black Pepper], Blended Oil [SOY Bean Oil, Extra Virgin Olive Oil], Salt], Enchilada Sauce [Water, Blended Oil [SOY Bean Oil, Extra Virgin Olive Oil], Bob's Red Mill Gluten Free All Purpose Baking Flour [Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Fava Bean Flour], Tomato Paste, Chicken Base, Chili Powder, Dried Guajillo Pepper, Garlic Powder, Cumin, Cinnamon, Oregano, Chicken ], Queso Cotija (MILK), Cilantro


Cooking Instructions: 
Fully defrost the meal. Heat the dish in the microwave for 1:30 minutes after defrosting. Check temperature and heat in additional 30 second increments until desired temperature.