Chicken and Poblano Enchilada Bake

Oh man, this is the best kind of slow burn. Sautéed poblano peppers bring on the heat while sweet corn and homemade enchilada sauce round out the dish. We’d give this one a seven on the Midwestern Spicy Scale, but it’s totally worth the extra glass of water.

Per serving: 360 calories, 13 g fat, 35 g protein, 25 g carbs, 8 g sugar, 5 g fiber, 1300 mg sodium


About Single Serving Orders

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.  If you order the “lunchbox style”, it comes with a tasty piece of fruit.


Instructions: If frozen, thaw in the fridge overnight or bake for an extra 30+ minutes covered with foil.

Bake at 375 for 25 minutes loosely covered with foil or the lid. Remove the lid and cook for around 5 minutes more, until cheese is melted and sauce is bubbly.

Ingredients: Chicken breasts, olive oil, salt, pepper, black beans, corn, poblano peppers, Penzey’s chicken taco seasoning, salsa, enchilada sauce (olive oil, red peppers, onion, garlic, chili powder, cumin, cayenne pepper, salt, pepper, flour, chicken stock, tomato sauce, water), cheddar cheese

Special Diets: Nut-Free

Per serving: 360 calories, 13 g fat, 35 g protein, 25 g carbs, 8 g sugar, 5 g fiber, 1300 mg sodium

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Oh man, this is the best kind of slow burn. Sautéed poblano peppers bring on the heat while sweet corn and homemade enchilada sauce round out the dish. We’d give this one a seven on the Midwestern Spicy Scale, but it’s totally worth the extra glass of water.

Per serving: 360 calories, 13 g fat, 35 g protein, 25 g carb, 8 g sugar, 5 g fiber, 1300 mg sodium

Portion Size

Single Serving – Lunchbox Style, Single Serving – Make At Home, Six Servings, Two Servings, Four Servings