Meal Kit

Spicy Chile Cauliflower and Poblano Enchiladas

with chipotle pepper sauce

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Wheat

Calories Conscious
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

It's getting hot in here, both outside as summer is bringing its sunshine and its temperatures, and inside these enchiladas. Fresh cauliflower, a little cumin rub, and the sometimes spicy, always flavorful poblanos all wrapped in flour tortilla, with a sauce of smoky chipotle pepper heat gilding the flavor lily. It's getting hot in here, and delicious, too.

In Your Box (serves 2)

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

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
    567
  • Carbohydrates
    62g
  • Fat
    31g
  • Protein
    14g
  • Sodium
    1706mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Medium Oven-Safe Casserole Dish

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

  • Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using ground chicken, break up chicken until no pink remains and chicken reaches minimum internal temperature, 7-9 minutes. If using flank steak, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to enchiladas as desired.

  1. 1

    Prepare Ingredients and Cream Cheese Spread

    Coarsely chop cauliflower into small pieces. Trim and thinly slice green onions, keeping white and green portions separate. Mince garlic. Stem, seed, remove ribs, and cut poblano pepper into 1" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. In a mixing bowl, combine softened cream cheese, garlic, and white portions of green onions. Mash until combined and set aside.

  2. 2

    Cook the Filling

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower, poblano, seasoning rub, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Add 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes.
    Remove from burner.

  3. 3

    Assemble and Bake the Enchiladas

    Place tortillas on a clean work surface. Spread an even layer of cream cheese spread on each tortilla and top evenly with filling. Roll up a tortilla tightly (ensure tortilla ends overlap slightly). Place in prepared casserole dish, seam side down. Repeat for remaining five tortillas. Bake in hot oven until golden brown, 8-10 minutes. While enchiladas bake, make chipotle pepper sauce.

  4. 4

    Make the Chipotle Pepper Sauce

    Place a medium non-stick pan over medium-low heat and add 1 tsp. olive oil. Add chipotle in adobo sauce to hot pan and mash until broken up, 2-3 minutes. Add cream sauce base and 2 Tbsp water. Bring to a simmer. Once simmering, stir occasionally until thickened, 2-3 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping with chipotle pepper sauce and green portions of green onions. Bon appétit!

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