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
A note about serious food allergies
There's a cackle. A hiss. A surge of electricity. What have our mad scientists, also known as R&D chefs, built now in their laboratory of ingredients? A Frankenstein of funky flavor and fabulous fusion. Fresh spinach and briny artichoke combine with rich, creamy alfredo sauce, the rich and the brine taking the edges off each other in perfect chemistry. But then it gets really crazy… these ingredients are rolled in tortillas and… flip the switch… become enchiladas. Listen quietly and you can hear the sounds of maniacal laughter as you enjoy every single bite.
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
Medium Oven-Safe Casserole Dish
Small Non-Stick Pan
Before You Cook
Cook the Potatoes
Peel, halve, and slice potato ¼" pieces
Bring a medium pot with potato pieces, 4 cups water, and 1 tsp. salt to a boil. Reduce to a simmer and cook until tender, 10-12 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes into a colander. Return to pot and cover. Set aside.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Coarsely chop spinach.
Coarsely chop artichoke hearts.
Halve lemon. Cut one half into wedges and juice other half.
Coarsely chop parsley (no need to stem).
Make the Filling
Add cream cheese and half the reserved potato cooking water to pot with potatoes. Stir until cream cheese is melted, crushing potatoes with a spoon.If potatoes are too cold to melt cream cheese, return pot to medium heat to warm through.
Stir in artichokes, spinach, ¼ tsp. salt and a pinch of pepper until combined and mixture resembles a coarse mash. If too dry, add remaining potato cooking water 1 Tbsp. at a time until desired consistency is reached.
Assemble the Enchiladas
Place tortillas on a clean work surface. Divide filling evenly between tortillas, placing filling in center of tortilla. Tightly roll tortilla around filling. Place in prepared casserole dish in a single layer, seam-side down.
Bake in hot oven until heated through and golden brown, 10-12 minutes.
Meatlovers! If using chicken breasts or shrimp, pat dry. If using flank steak, separate into a single layer and pat dry. Season all proteins with a pinch of salt and pepper. We recommend cooking proteins in large non-stick pan, using medium-high heat for steak strips and shrimp, medium heat for chicken and adding 1 tsp. olive oil. Cook chicken until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Stir steak strips occasionally until no pink remains, 4-6 minutes. Cook shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Make Sauce and Finish Dish
Place a small non-stick pan over medium-low heat and add Alfredo sauce, 2 tsp. lemon juice, and half the parsley (reserve remaining for garnish) to cold pan. Stir constantly until heated through, 1-2 minutes.
Plate dish as pictured on front of card, spooning sauce over enchiladas. Garnish with remaining parsley and crispy onions. Squeeze lemon wedges over to taste. Bon appétit!
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