Pulled Pork Enchiladas with Queso Fresco and Cilantro
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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.)
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
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 Enchiladas
Preheat oven to 400 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Mix pulled pork, cream cheese, and corn in a mixing bowl. If using 16 oz. pulled pork, follow same instructions.
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. There may be leftover filling.
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.
Cover with foil and bake in hot oven until enchiladas are warmed through, 20-22 minutes.
Carefully remove from oven and remove foil. Top with cheddar-jack cheese and bake uncovered until melted, 4-6 minutes.
[AFTERPARTY: new photo w/ melted cheese enchiladas]
Finish the Dish
While enchiladas bake, stem cilantro, reserving whole leaves for garnish.
Carefully remove from oven. Rest baked enchiladas 3 minutes. Top with sour cream and cilantro leaves. Bon appétit!
[AFTERPARTY: new photo, no queso fresco]
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