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may vary. Please check recipe cards and ingredient packaging for
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Check out this Jenga of tasty: start with the crispy tortilla shell bottom piece, baked by you. This is topped with mashed lentils with feisty taco seasoning stirred in. A mix of chicken, onions, and Fresno chiles are the next piece of the puzzle, coated with enchilada sauce. The top pieces (so easy its almost cheating to use) are shredded cheddar cheese, cooling sour cream, a hint of heat with red Fresnos, and a dash of cilantro. There's no piece of this puzzle that's easy to remove; it's all needed for this winning tower of flavor.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Mince cilantro (no need to stem).
Slice rounds from pointed half the red Fresno chile. Mince remaining chile. Remove seeds for less spice. Wash hands and cutting board after prepping.
Pat chicken breasts dry.
Cook the Lentils
Bring lentils and ¾ cup water to a boil in a medium pot.
Reduce to a simmer and cover. Cook until lentils are tender and water is absorbed, 7-10 minutes.
Remove from burner. Mash with taco seasoning until desired consistency is reached. If texture is too thick, stir in additional water 1 Tbsp. at a time. Set aside.
While lentils cook, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a mixing bowl and cool at least 5 minutes. Once cooled, use two forks to shred chicken into bite-sized pieces
Reserve pan; no need to wipe clean.
Make the Tostada Shells
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.
Toast in hot oven until browned and crispy, 4-6 minutes.
Finish the Dish
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add onions, minced red Fresno chile (to taste), and cilantro (reserve a pinch for garnish) to hot pan. Stir occasionally until onions are translucent, 2-3 minutes.
Stir in shredded chicken and enchilada sauce until coated and warmed through.
Plate dish as pictured on front of card, topping tortilla shells with mashed lentils, chicken and vegetables, cheese, sour cream, reserved cilantro, and red Fresno chile rounds (to taste). Bon appétit!
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