BBQ Pulled Pork Enchiladas with Chipotle Ranch and Crispy Onions
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 400 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine pulled pork, ⅓ the BBQ sauce (reserve remaining for topping), chipotle pesto, diced peppers, and a pinch of salt in a mixing bowl.
Place tortillas on a clean work surface. Top evenly with pork mixture in center of tortillas. Roll tortillas tightly and place in provided tray, seam side down. Enchiladas will fit tightly.
Bake the Enchiladas
Cover with foil. Bake in hot oven until warmed, 10-12 minutes.
Carefully remove from oven and remove foil. Top enchiladas with remaining BBQ sauce and cheese.
Bake again until cheese is melted and pulled pork is heated through, 3-5 minutes.
Finish the Dish
Carefully remove from oven. Top enchiladas with chipotle ranch dressing (to taste) and crispy onions. Bon appétit!
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