Meal Kit

Creamy Chipotle Sliced Pork Enchiladas

with poblanos and pickled onions

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Sliced Pork
  • 1 Poblano Pepper
  • ½ oz. Tortilla Strips
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    ¼ oz. Flour
  • Info
    6 Small Flour Tortillas
  • 2 tsp. Fajita Seasoning
  • 1 oz. Pickled Onion
  • 1 tsp. Chipotle Pepper Paste
  • 3 oz. Corn Kernels

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan
  • 1 Medium Oven-Safe Casserole Dish

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
  1. 1

    Prepare the Ingredients

    Coarsely chop pickled onions. Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Separate sliced pork into a single layer and pat dry. On a separate cutting board, coarsely chop into small strips. Season all over with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Add poblano, seasoning blend, and pinch of salt. Stir constantly until peppers are tender, 2-3 minutes. Add corn, flour, and ¼ cup water. Stir occasionally until thickened, 1-2 minutes. If too dry, add additional water, 1 tsp. at a time and up to ¼ cup, until desired consistency is reached. Remove from burner.

  3. 3

    Assemble the Enchiladas

    Place tortillas on a clean work surface. Divide filling equally among tortillas. Tucking one end under, roll tightly. Place rolled enchiladas in prepared casserole dish, seam side down. Enchiladas should fit snugly.

  4. 4

    Make the Sauce

    Place a medium non-stick pan over medium-high heat. Add cream sauce base, chipotle pepper paste, a pinch of salt, and ¼ cup water to hot pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes. Remove from burner. Pour sauce on enchiladas.

  5. 5

    Bake Enchiladas and Finish Dish

    Bake enchiladas in hot oven until golden brown and sauce is bubbly, 12-15 minutes. Plate dish as pictured on front of card, garnishing with tortilla strips and pickled onions. Bon appétit!

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