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
Meatless Mondays get a Mexican moment here, with these hearty enchiladas that will fill you up without weighing you down. Hearty sweet potatoes and healthy spinach combined with cheese and enchilada sauce give each bite a perfectly sweet-and-salty twist, with the slight heat added from the jalapeño turning these from "great" into "outstanding." You may extend meatless Monday to Tuesday or Wednesday after this meal.
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
Small Oven-Safe Casserole Dish
Large Non-Stick Pan
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
Roast the Sweet Potatoes
Peel and cut sweet potato into 1" dice.
Place sweet potato on prepared baking sheet and toss with 2 tsp. olive oil and chile and cumin rub. Massage oil and chile rub into potatoes.
Spread into a single layer and roast in hot oven until tender, 16-18 minutes.
While sweet potato roasts, prepare ingredients.
Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Mince cilantro (no need to stem).
Coarsely chop spinach.
Halve lime lengthwise and cut into wedges.
Make the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add jalapeño to hot pan and stir, 30 seconds.
Add spinach and stir often until spinach is wilted, 2-3 minutes.
Remove from burner. Stir in cooked sweet potatoes, half the cheese, half the enchilada sauce (reserve remaining of both for topping), and half the cilantro (reserve remaining for garnish).
Assemble the Enchiladas
Place tortillas on a clean work surface. Evenly distribute filling in center of tortillas.
Fold tortilla over filling, then tuck tortilla under and roll. Place rolled enchilada, seam side down, in prepared casserole dish. Repeat with remaining tortillas.
Bake the Enchiladas
Pour remaining enchilada sauce over enchiladas and cover with remaining cheese.
Spray a piece of foil with cooking spray and cover casserole dish with foil, sprayed side down. Bake in hot oven, 10 minutes.
Uncover, and bake until cheese is melted and bubbly, 9-11 minutes.
Rest baked enchiladas 5 minutes.
Plate dish as pictured on front of card, garnishing with remaining cilantro and sour cream. Squeeze lime wedge over to taste. Bon appétit!
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