All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
It's getting hot in here, both outside as spring 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.
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
Large Non-Stick Pan
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
Before You Cook
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 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.
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.
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.
Make the Chipotle Pepper Sauce
Taste chipotle in adobo sauce. It can be spicy!
Place a medium non-stick pan over medium-low heat and add 1 tsp. olive oil. Add chipotle in adobo sauce (to taste) 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.
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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