Pulled Pork Enchiladas with Queso Fresco and Cilantro

easy prep & pan included

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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

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 slaved over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 5 oz. Corn Kernels
  • 8 oz. Fully Cooked Pulled Pork
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Light Cream Cheese
  • Info
    ½ oz. Queso Fresco
  • ¼ oz. Cilantro
  • Info
    6 Small Flour Tortillas
  • 7 fl. oz. Red Enchilada Sauce

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
    757
  • Carbohydrates
    65g
  • Fat
    39g
  • Protein
    36g
  • Sodium
    1862mg

Recipe Steps

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
  1. 1

    Prepare the Enchiladas

    Preheat oven to 400 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Mix pulled pork, cream cheese, and corn on reserved lid until cream cheese is combined. Place tortillas on a clean work surface. Divide pulled pork-cream cheese filling equally among tortillas, placing on center of tortilla. Roll tortillas and place on a clean surface, seam side down.

  2. 2

    Bake the Enchiladas

    Coat bottom of provided tray with ¼ cup enchilada sauce (reserve remaining for topping). Place enchiladas in pan, seam side down, and pour remaining enchilada sauce on top. Bake uncovered in hot oven until enchiladas are warmed through, 20-22 minutes.

  3. 3

    Finish the Dish

    While enchiladas bake, stem cilantro, reserving whole leaves for garnish. Rest baked enchiladas 3 minutes. Top with queso fresco, sour cream, and cilantro leaves. Bon appétit!

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