Meal Kit

Creamy Chipotle Sliced Pork Enchiladas

with poblanos

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

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

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
    806
  • Carbohydrates
    69g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    1612mg

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

  • 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.

  • If using Impossible burger, follow same instructions as sliced pork in Step 2, breaking up burger until heated through, 4-6 minutes.

  • 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.

  1. 1

    Prepare the Ingredients

    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, corn, seasoning blend, and a pinch of salt. Stir occasionally until vegetables are tender, 3-4 minutes. Remove from burner.

  3. 3

    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.

  4. 4

    Make the Sauce

    In a mixing bowl, combine cornstarch and ½ 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.

  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 hot sauce (to taste). Bon appétit!

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