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
Large Non-Stick Pan
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
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
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.
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.
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.
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.
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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