Poblano Enchilada Tamale Pie

with sour cream

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 1 Tbsp. Taco Seasoning
  • Info
    2 oz. Sour Cream
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • Info
    2 oz. Shredded Chihuahua Cheese
  • Info
    5 oz. Corn Muffin Mix
  • 1 Poblano Pepper
  • 4 fl. oz. Red Enchilada Sauce
  • 5 oz. Corn Kernels

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
    662
  • Carbohydrates
    91g
  • Fat
    26g
  • Protein
    15g
  • Sodium
    1654mg

Recipe Steps

  • 1

    Prep

    Chop red pepper small dice Chop onion small dice Chop poblano small dice

  • 2

    Make The Cornbread Batter

    Set aside 2 Tbsp. cornbread mix. Combine remaining cornbread mix with ¼ cup water, green onion tops and taco seasoning in a large mixing bowl. Stir, adding additional water 2 Tbsp. at a time, until fully combined and a thick, spreadable batter forms.

  • 3

    Start The Filling

    Heat a large non-stick pan over medium-high heat. Add 2 tsp olive oil. Add peppers and cook for 3-4 minutes. Add onions, green onion bottoms, and a pinch of salt and pepper to hot pan. Stir occasionally, cooking for 5-6 minutes.

  • 4

    Finish The Filling

    Add enchilada sauce, corn, cheese and reserved 2 Tbsp. cornbread mix to pan and cook 1-2 minutes. Add ½ cup water. Stir occasionally until slightly thickened, 1-2 minutes.

  • 5

    Bake The Pie

    Transfer filling to prepared casserole dish. You may also use a cast iron skillet. Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if your cornbread layer is thin! Bake in hot oven until cornbread is golden brown, 20-25 minutes. Rest at least 5 minutes to cool slightly and set. Serve family-style, garnishing with sour cream. Bon appétit!

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