“Organic, gluten-free, and bursting with robust dried-chili flavor. An honest, filling plant-forward dinner.”
Organic corn enchiladas smothered in rich red chili sauce and melted cheese beside seasoned Spanish rice
For an elevated Mexican cantina meal, squeeze a wedge of fresh lime over the Spanish rice and add a spoonful of Greek yogurt or Mexican crema on top of the warm enchiladas.
Vent film, cook on HIGH for 4.5 minutes, rest for 2 minutes before serving.
Remove entree tray from cardboard box. Pierce the clear plastic film with a fork in 3-4 spots to allow steam to vent.
Place tray in microwave and heat on HIGH for 4 minutes and 30 seconds. If your microwave is under 1000 watts, add 45 seconds.
Carefully remove tray and let stand for 2 minutes. The sauce thickens slightly during this resting time.
Peel off the film, squeeze fresh lime juice over the rice, and top with fresh cilantro and sliced ripe avocado.
Earthly toasted cumin, sweet ancho chili peppers, and melted Monterey Jack cheese.
Sweet stoneground corn tortilla filled with creamy seasoned black beans.
Hearty and substantial; tender beans and fluffy rice provide satisfying texture.
Pleasant mild chili warmth and fresh cilantro finish.
When testing budget frozen meals, artificial thickeners and salt bombs are common. Amy's stands apart by utilizing certified organic black beans, organic stoneground corn tortillas, and slow-simmered chili sauce. The enchilada retains its structure without turning into mush, and the Spanish rice has distinct, fluffy grains.
I have eaten this for lunch 2 days a week for years. Clean organic ingredients and real chili sauce that doesn't taste synthetic.
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