Creamy Chicken Enchilada-Inspired Stew
with Black Beans and Cheddar Cheese- Sulphites
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Diced chicken breast • Sweet bell pepper • Yellow onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Ingredients
340 g
Chicken Breast, Diced
8 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
1 unit(s)
Black Beans
1 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
½ unit(s)
Yellow Onion
2 unit(s)
Green Onion
1 unit(s)
Crushed Tomatoes with Garlic and Onion
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Wash and dry all produce
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion into 1/2-inch pieces.
- Thinly slice green onions.
- Pat chicken dry with paper towels. Season with half the Enchilada Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 2-4 min, turning often, until golden. (NOTE: The chicken will finish cooking in step 5!)
- In a large pot, melt 1 tbsp (2 tbsp) butter over medium.
- When hot, add onions, peppers and remaining Enchilada Spice Blend. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies soften slightly.
- Add crushed tomatoes, black beans with their liquid and 1 1/2 cups (2 3/4 cups) water. Bring to a gentle boil.
- To the pot, add chicken and cream cheese. Cook for 8-10 min, stirring occasionally, until chicken is cooked through.**
- Divide stew between bowls.
- Sprinkle cheddar cheese and green onions over top.
