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
A note about serious food allergies
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
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 Oven-Safe Non-Stick Pan
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
Drain 5 oz. black beans (remaining are yours to use as you please!).
Stem cilantro, reserving leaves whole.Stem poblano peppers, 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.
Cook the Filling
Place a large oven-safe non-stick pan over medium-high heat.
Add ground beef, poblano peppers, black beans, half the seasoning blend (reserve remaining for crema), 3/4 tsp. salt, and a pinch of pepper to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Transfer filling to a mixing bowl and stir in BBQ sauce and 2 Tbsp. water until combined. Wipe pan clean and reserve.
Build the Enchiladas
Place tortillas on a clean work surface.
Top each tortilla with two spoonfuls filling. Tuck one end and roll tortilla tightly. Place seam-side down in pan used to cook filling. Work in batches if necessary.
Cook the Enchiladas
Top enchiladas in pan evenly with cheese.
Place pan under hot broiler and broil until golden brown and cheese has melted, 3-5 minutes. Work in batches, if necessary. Don't text and broil! Keep an eye on broiler as cheese may burn.Carefully remove from broiler. Remove enchiladas from pan and tent with foil. Pan will be hot! Use utensil and oven mitt.
Make Crema and Finish Dish
In another mixing bowl, combine sour cream, remaining seasoning blend, guacamole, 2 tsp. water, 1/4 tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card, topping enchiladas with crema and cilantro. Bon appétit!
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