Oven-Ready
Hatch Chile White Bean Enchiladas
with salsa verde
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 7 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. Cilantro Lime Pepper 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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Sodium1760mg
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
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Spray provided tray with cooking spray. Drain beans.
In prepared provided tray, combine beans, poblanos (to taste), 2 tsp. olive oil, and cilantro lime pepper salt. Top with half the salsa verde (to taste; reserve remaining for topping).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 cream cheese among tortillas and spread into an even layer.After 15-20 minutes, carefully remove tray from oven. Stir filling to combine. Tray will be hot! Use a utensil.Evenly divide filling among tortillas. Tuck one tortilla end under filling and roll tightly. Add to tray, seam-side down. Top enchiladas with cream base, hatch chile peppers (to taste), 1/4 tsp. salt, 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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