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Gooey enchiladas are school-night easy when all of the ingredients are ready to assemble, so you can roll it up, sauce it down, and stuff it in the oven.
Contains: milk, wheat.
What You Get
Sous vide chicken
Roasted winter squash
Shredded jack cheese
Preheat the oven to 425°F. Drain and shred the chicken. Pull out a rectangular baking dish (about 9 x 13 inches), along with the tortillas, squash, enchilada sauce, and jack, lining them up on the counter.
Wrap the tortillas in a damp towel and microwave until steamed through and warm, 1 to 2 minutes. Working with one tortilla at a time, add a large pinch of chicken and a spoonful of squash on one side, before rolling it up. Place the enchilada, seam-side down, in the prepared pan. Continue filling and adding enchiladas to the pan, lining them up snugly, until all of the tortillas are used and the pan is full.
Pour the enchilada sauce over and sprinkle the jack on top. Transfer the pan to the oven and bake until the cheese is golden and bubbly, 15 to 20 minutes.
Let the enchiladas rest for a few minutes before cutting into squares. Meanwhile, chop a handful of cilantro leaves. Transfer the enchiladas to plates, sprinkle with the cilantro, and serve warm.