Meal Kit
Pulled Chicken Salsa Verde Taquitos
with poblano
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Fire Roasted Salsa Verde
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6 Small Flour Tortillas
- 1 Poblano Pepper
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2 oz. Sour Cream
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2 oz. Shredded Nacho/Taco Cheese Blend
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1 oz. Cream Cheese
- 2 Green Onions
- 1 tsp. Taco Seasoning
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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Calories810
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Carbohydrates55g
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Net Carbs49g
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Fat52g
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Protein51g
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Sodium1950mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken dry and season both sides with taco seasoning.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and let cool, 5-7 minutes.Wipe pan clean and reserve.While chicken cools, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Halve poblano pepper lengthwise, seed, and slice into 1/4” strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Once cool enough to handle, in a mixing bowl, shred chicken into bite-sized pieces using two forks. Set aside. -
3 Make the Filling
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add white portions of green onions and poblanos (to taste) to hot pan. Stir occasionally until poblanos are fork-tender, 3-5 minutes.
Remove from burner. Transfer vegetables to bowl with chicken. Wipe pan clean and reserve.Add cream cheese, 1/3 the salsa (to taste; reserve remaining for serving), and shredded cheese. Stir to combine. Set aside. -
4 Assemble the Taquitos
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
If tortillas come folded, keep folded. Place tortillas on a clean work surface.Divide filling equally among tortillas, placing in center. Tuck one tortilla end under filling and roll tightly, placing seam-side down. Repeat with remaining tortillas. -
5 Crisp Taquitos and Finish Dish
Return pan used to cook chicken and vegetables to medium heat and add 4 tsp. olive oil. Add taquitos to hot pan, seam-side down first, and carefully roll until golden-brown on all sides, 3-4 minutes.
Do not overlap. Remove from burner.Plate dish as pictured on front of card, halving taquitos, if desired, and drizzling with half the sour cream (if desired; reserve remaining for dipping taquitos). Garnish with green portions of green onions and serve remaining salsa and remaining sour cream on the side for dipping, if desired. Bon appétit!
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