Meal Kit
Spicy Chile Cauliflower and Poblano Enchiladas
with chipotle pepper sauce
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Rachel Post
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.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
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4 fl. oz. Cream Sauce Base
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6 Small Flour Tortillas
- 1 Poblano Pepper
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2 oz. Light Cream Cheese
- 2 Green Onions
- 1 Chipotle Pepper in Adobo Sauce
- 2 tsp. Chile and Cumin Rub
- 2 Garlic Cloves
- 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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Carbohydrates55g
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Net Carbs49g
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Fat23g
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Protein13g
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Sodium1590mg
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
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Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground beef, break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If you add proteins to filling, you may have filling leftover. Be careful not to overstuff enchiladas!
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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. Set aside. -
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 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 with remaining five tortillas.Bake in hot oven until golden brown, 8-10 minutes.While enchiladas bake, make chipotle pepper sauce. -
4 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 base and 2 Tbsp. water. Bring to a simmer.Once simmering, stir occasionally until thickened, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping enchiladas with chipotle pepper sauce and green portions of green onions. Bon appétit!
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