Meal Kit

Spicy Chile Cauliflower and Poblano Enchiladas

with chipotle cream sauce

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 tsp. Chile and Cumin Rub
  • Info
    2 oz. Light Cream Cheese
  • 1 Chipotle Pepper in Adobo Sauce
  • ½ tsp. Garlic Salt
  • 2 Green Onion
  • 1 Poblano Pepper
  • Info
    6 Small Flour Tortillas
  • 2 Garlic Cloves
  • Info
    4 fl. oz. Cream Sauce Base
  • 12 oz. Cauliflower Florets

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
    527
  • Carbohydrates
    62g
  • Fat
    26g
  • Protein
    14g
  • Sodium
    1706mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Large Non-Stick Pan
  • 1 Small Bowl
  • 1 Medium 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
  1. 1

    prep

    Coarsely chop cauliflower into small pieces Stem, seed, remove ribs, and cut poblano pepper into 1" dice. Thinly slice green onion and keep white and green parts separate. Mince garlic In a small bowl combine cream cheese, minced garlic, and white part of green onion. Mash together. Set aside

  2. 2

    cook cauliflower and poblanos

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower, poblanos chili cumin seasoning, garlic salt and a pinch of pepepr. Stir occasionally until browned, 3-5 minutes. Add 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes.

  3. 3

    build enchiclads

    Spread an even layer of onion and garlic cream cheese on each tortilla. Top with suateed veggies, and roll up. Place each enchilada into a rimmed baking dish. Place in hot oven till tops are golden brown, 8-10 min. While Enchiladas bake, make sauce...

  4. 4

    make fundido sauce

    Place a medium non stick pan over medium low heat. Add 1 tsp oil. Add chipotle in adobo and mash with the back of the spoon till it's broken into smaller pieces, 2-3 min. Add cream sauce base and 2 Tbsp of water. Bring to a simmer and cook till thickened 2-3 min. remove from heat.

  5. 5

    plate

    plate like the picture topping enchiladas with sauce and sliced green onion. Bon Appetit!

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