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Spicy Chile Cauliflower and Poblano Enchiladas
with chipotle pepper sauce
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Rachel Post
This dish is sure to bring some extra heat into the kitchen. Fresh cauliflower, a little cumin rub, and the sometimes spicy, always flavorful poblanos are all wrapped in flour tortillas, 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)
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4 fl. oz. Cream Sauce Base
- 8 oz. Cauliflower Florets
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6 Small Flour Tortillas
- 3 oz. Diced Poblanos
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2 oz. Cream Cheese
- 2 Green Onions
- 2 tsp. Chile and Cumin Rub
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1 tsp. Chipotle Pesto
- ½ tsp. Garlic Salt
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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Calories470
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Carbohydrates54g
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Net Carbs49g
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Fat25g
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Protein11g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
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
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1 Prepare the Green Onions
Trim and thinly slice green onions, keeping white and green portions separate.
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2 Cook the Filling
Break cauliflower into small pieces using hands.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add cauliflower, poblanos (to taste), chile and cumin rub, half the garlic salt (reserve remaining for cheese spread), and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes.Add 2 Tbsp. water. Cover and cook until tender, 6-7 minutes. Remove from burner.While filling cooks, continue recipe. -
3 Make the Cheese Spread and Chipotle Sauce
In a mixing bowl, combine softened cream cheese, remaining garlic salt, and white portions of green onions. Mash until combined and set aside.
In a microwave-safe bowl, combine pesto (to taste) and cream base. Cover with a damp paper towel. Microwave covered until heated through, 1-2 minutes. -
4 Make Enchiladas and Finish Dish
Place tortillas on a clean work surface. Spread an even layer of cream cheese spread on each tortilla and top evenly with filling.
Tuck one end of tortilla under filling and roll tightly. Place on prepared baking sheet, seam-side down. Repeat with remaining tortillas.Broil in hot oven until golden brown, 2-3 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping enchiladas with chipotle sauce (to taste) and green portions of green onions. Bon appétit!
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