

Shredded chicken and diced tomatoes in a creamy sauce sit over corn tortillas alongside ranchero beans and Tex-Mex rice. The chicken fills one section of the tray, while the beans and rice fill out the rest, so each component cooks and eats a little differently. Compared with other H-E-B frozen meals, it leans more regional and less like a standard casserole. Corn tortillas give it an enchilada-adjacent structure, and the beans and rice keep the whole format grounded in familiar Tex-Mex sides.

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