Oven-Ready
Fire-Roasted Hatch Green Chile and White Bean Enchiladas
with poblanos and salsa verde
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Rachel Post
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 15 oz. Cannellini Beans
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4 fl. oz. Cream Sauce Base
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6 Small Flour Tortillas
- 4 oz. Fire Roasted Salsa Verde
- 3 oz. Diced Poblanos
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2 oz. Cream Cheese
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1 oz. Shredded Quesadilla Cheese
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1 oz. Crispy Jalapenos
- 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
- ½ tsp. Garlic Salt
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)
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Calories690
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Carbohydrates77g
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Net Carbs74g
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Fat36g
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Protein20g
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Sodium1690mg
Recipe Steps
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
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1 Start the Filling
Spray provided tray with cooking spray.
Drain beans.In prepared tray, combine beans, poblanos (to taste), 2 tsp. olive oil, and garlic salt. Top with half the salsa verde (to taste; reserve remaining for garnish).Bake uncovered in hot oven until poblanos are tender, 15-20 minutes.While filling bakes, continue recipe. -
2 Assemble the Enchiladas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. If tortillas come folded, keep folded.
On a clean work surface, evenly divide softened cream cheese among tortillas and spread into an even layer.After 15-20 minutes, carefully remove tray from oven. Stir filling to combine and evenly divide among tortillas. Tray will be hot! Use a utensil.Tuck one tortilla end under filling and roll tightly. Add to now-empty tray, seam-side down. Top enchiladas with cream base, hatch green chile peppers (to taste), and shredded cheese. -
3 Bake the Meal
Bake uncovered in hot oven until sauce is bubbling and tortillas begin to brown, 12-15 minutes.
Carefully remove tray from oven.To serve, garnish with remaining salsa verde (to taste) and crispy jalapeños (to taste). Bon appétit!
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