Luxefly BaseCamp Chicken Enchilada Taco Bowl
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A longtime favorite, ready whenever you are.
This enchilada recipe first appeared at Chef Sara's celebrated Eugene, OR restaurant Red Agave. and has been a local favorite for decades. Our version here features shredded chicken breast, organic basmati rice, organic black beans, and organic white onion in a rich and bright guajillo sauce, finished with jack cheese and fresh pico de gallo.
Served with two organic corn tortillas. Not spicy.
Ingredients
organic black beans, organic basmati rice, organic guajillo chile peppers, organic onions, organic heavy cream, organic tomatoes, chicken breast cilantro, clack olives, jack cheese, organic corn tortilla, organic garlic, organic serrano peppers
Meal Preparation
1. Remove oxygen packet
2. Add 8-12 oz of boiling water to bag
3. Stir well and reseal bag
4. Let sit for 2-3 minutes and stir again
5. Enjoy!