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
Medium Non-Stick Pan
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
Cook the Chicken
Pat chicken breasts dry.
Place a medium non-stick pan over medium heat and add 2 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.
Remove from burner. Transfer chicken to a mixing bowl and let cool, at least 5 minutes. Wipe pan clean and reserve.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Remove tomatillo husks, rinse again, cut tops off, and cut into ¼" dice. There's a sticky residue underneath the tomatillo husk, which is why a second rinse is needed.
Coarsely chop cilantro (no need to stem).
Halve lime and juice.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Assemble and Bake the Chimichangas
Once chicken is cool, shred into bite-sized pieces. Add corn, cheese, and taco seasoning to bowl and combine.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Place tortillas on clean work surface. Divide chicken mixture between tortillas. Roll tortillas and place on prepared baking sheet, seam side down.
Drizzle rolled tortillas with 1 Tbsp. olive oil and rub oil into tortillas. Bake in hot oven until crisp and golden, 10-12 minutes.
While chimichangas bake, make salsa verde.
Make the Salsa Verde
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add tomatillo to hot pan and stir occasionally until beginning to soften, 2-3 minutes.
Add jalapeño (to taste) and garlic and cook, stirring occasionally, until jalapeño softens, 1-2 minutes.
Add 1 Tbsp. water and a pinch of salt. Cook, stirring occasionally, until tomatillos are tender, 2-3 minutes.
Smash tomatillos and stir in cilantro and 2 tsp. lime juice. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, serving salsa verde on the side for dipping. (Use salsa to taste; it may be too hot for spice-averse.) Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.