Meal Kit
Creamy Chipotle Sliced Pork Enchiladas
with poblanos
Prep & Cook Time: 45-55 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Enchiladas are an old food; maybe not as old as farro or your other classic ancient grains, but historians date them to the time of the Aztecs. Conquistadors reported being served meals wrapped in what they called “tlaxcalli,” which the Spanish translated to “tortilla.” These enchiladas translate to delicious and filling dinner, with sliced pork, poblanos, and a creamy chipotle sauce on top. Leave the history in the past; this dinner is your future.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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- 1 Poblano Pepper
- 3 oz. Corn Kernels
- ½ oz. Tortilla Strips
- 2 Tbsp. Cornstarch
- 1 tsp. Chipotle Pepper Paste
- ¼ fl. oz. Hot Sauce
- 2 tsp. Fajita 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) 9Ozgn535
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Calories810
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Carbohydrates69g
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Net Carbs64g
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Fat38g
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Protein47g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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
Customize It Instructions
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If using steak strips or flank steak, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using Impossible burger, follow same instructions as sliced pork in Step 2, breaking up burger until heated through, 4-6 minutes.
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If using diced chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as sliced pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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Prepare the Ingredients
Stem poblano pepper, seed, and cut into 1/2" 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 1/4 tsp. salt and a pinch of pepper. -
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, corn, seasoning blend, and a pinch of salt. Stir occasionally until vegetables are tender, 3-4 minutes.Remove from burner. -
Assemble the Enchiladas
Wrap tortillas in a damp paper towel and microwave until slightly warm and pliable, 10 seconds.
Place tortillas on a clean work surface. Divide filling equally among tortillas, placing on one side of tortilla. Tucking filling end under, roll tortilla tightly.Place rolled enchiladas in prepared casserole dish, seam side down. Enchiladas should fit snugly. -
Make the Sauce
In a mixing bowl, combine cornstarch and 1/2 cup water.
Place a medium non-stick pan over medium-high heat. Add cream sauce base, chipotle pepper paste, a pinch of salt, and cornstarch-water mixture to hot pan. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner. Pour sauce on enchiladas. -
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 hot sauce (to taste). Bon appétit!
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