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
A note about serious food allergies
Get on board the tasty train and ride out to this new and delicious stop. You'll choo-choo-choose this meal again and again when you taste this succulent chicken enrobed in tangy enchilada sauce with a smattering of jalapeño for a slight kick. But before you stop in your tracks to order this dinner, consider the queso sauce that adds perfection to the already pretty-close-to-perfect cauliflower. Hear that whistle off in the distance? It's summoning you to a dinner that's pure locomotion in 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
Small Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
Roast the Cauliflower
Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into cauliflower.
Spread into a single layer, and roast until tender and caramelized, 22-25 minutes.
While cauliflower roasts, prepare ingredients.
Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Toast the Panko
Heat 1 tsp. olive oil in a small non-stick pan over medium-high heat. Add panko and stir constantly until golden brown, 1-2 minutes.
Remove panko to a plate.
Reserve pan; no need to wipe clean.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate.
Raise heat to medium-high and add enchilada sauce and ¼ cup water. Stir to combine, then cook until heated, 1-2 minutes.
Remove from burner.
Make the Queso Sauce
Return pan used to toast panko to medium-high heat. Add half the cream and bring to a boil.
Remove from burner. Stir in cheese until fully incorporated. If sauce is too thick, stir in warm water 2 Tbsp. at a time until desired consistency is reached. Season with ¼ tsp. salt.
Plate dish as pictured on front of card, garnishing chicken with jalapeño (to taste) and cauliflower with queso sauce and panko. Bon appétit!
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