Per serving, as packaged by Dinnerly. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
89th pctl
More protein than 89% of 1,366 meals
Protein density
6.4g /100cal
Leaner than 86% of meals
vs Poultry average
4% heavier
This850
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
Allergens & dietary
Contains⚠ Milk⚠ Soy⚠ Wheat
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
15 oz can pinto beans
1 bell pepper
3¾ oz mozzarella Milk
8 oz pkg cooked chicken breast
¼ oz taco seasoning
2 (4 oz) green enchilada sauce
6 (6-inch) flour tortillas SoyWheat
How to make it
1
Prep ingredients. Preheat oven to 450°F with a rack in the upper third. Drain beans, then rinse well. Halve pepper, discard stem and seeds, and cut into ½-inch pieces. Coarsely shred mozzarella on the large holes of a box grater (see cooking tip). Cut or shred chicken into bite-size pieces.
2
Cook peppers. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add peppers and cook until just crisp-tender, about 3 minutes. Add 2 teaspoons taco seasoning; cook until fragrant, about 30 seconds. Transfer to a medium bowl; reserve skillet for step 4.
3
Assemble filling. Add beans, chicken, and half of the cheese to bowl with peppers, stirring to combine. Season to taste with salt and pepper. Transfer all of the enchilada sauce to a second bowl.
4
Assemble enchiladas. Spoon ½ cup enchilada sauce into reserved skillet. Arrange tortillas on a work surface and fill each with ½ cup chicken, bean, and pepper mixture. Carefully roll up tortillas and place seam-side down in skillet. Spoon remaining enchilada sauce over top. Sprinkle with remaining cheese.
5
Bake enchiladas & serve. Bake on upper oven rack until cheese is melted and filling is hot, 10–12 minutes. Let green enchiladas cool 5 minutes before serving. Enjoy!
6
Take it to the next level. Top the enchiladas with fresh pico de gallo: Combine diced tomatoes and red onions with finely chopped cilantro and fresh lime juice (throw in a diced jalapeno or serrano pepper for a kick of heat). Season to taste with salt and pepper, and you're good to go!
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Values are per serving, as published by the meal provider. Saturated fat and sugars are not reported by this provider and oils, salt & pepper added at home are not included.
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