Meal Kit
Family
Cheesy Pork Enchilada Stacker
with fiesta rice
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Sliced Pork
- 10.94 oz. Long Grain White Rice
- 8 Small Flour Tortillas
- 4 fl. oz. Enchilada Sauce
- 4 oz. Shredded Cheddar-Jack Cheese
- 4 oz. Fire Roasted Salsa
- 3 oz. Frozen Corn
- 2 oz. Cream Cheese
- 2 Green Onions
- 1 tsp. Fiesta Seasoning
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.
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Nutrition (per serving)
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Calories900
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Carbohydrates98g
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Net Carbs94g
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Fat31g
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Protein56g
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Sodium1450mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- Butter
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using steak strips, follow same instructions.
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1 Cook the Rice
Bring a medium pot with rice, 1/4 tsp. salt, and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in corn, green portions of green onions (prepared in next step), fiesta seasoning, 1/4 tsp. salt, and 1 Tbsp. butter until combined. Set aside and cover.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat sliced pork dry. Coarsely chop, then separate pieces. -
3 Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sliced pork, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. Stir in enchilada sauce (to taste), cream cheese, 1 Tbsp. water, and a pinch of salt and pepper until combined, 1-2 minutes.Remove from burner. Rest, 3 minutes. -
4 Assemble the Stackers
Poke tortillas with a fork all over, 10 times for each tortilla.
Make dinnertime fun! With supervision, have your kid(s) help assemble the stackers.Place half the tortillas on prepared baking sheet. Evenly top with half the shredded cheese, pork (to taste), white portions of green onions, remaining shredded cheese, then remaining tortillas. Gently spray with cooking spray. -
5 Bake Stackers and Finish Dish
Bake in hot oven until tortillas are golden-brown and cheese is melted, 8-10 minutes.
Carefully remove from oven.Kids not a fan of extra heat? Feel free to skip/reduce the salsa.Plate dish as pictured on front of card, serving salsa (to taste) on the side. Bon appétit!
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