Family Meal Prep Bundle with Chicken & Chorizo

Family Meal Prep Bundle

with Chicken & Chorizo

65 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Creamy Cilantro Chicken Tacos with Poblano Pepper, Rice & Beans
Chorizo Enchiladas with Guajillo-Lime Sauce & Guacamole
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  • Nutrition
    PER SERVING
  • Calories
    970 Cals (est.)
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ingredients
Family Meal Prep Bundle with Chicken & Chorizo
Title
  • 18 oz Chopped Chicken Breast
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Cilantro Sauce
  • ½ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • ⅓ cup Crispy Onions
  • 18 oz Pork Chorizo
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Lime
  • 2 Tbsps Honey
  • ¾ cup Guajillo Chile Pepper Sauce
  • ½ cup Guacamole
  • 2 Poblano Peppers
  • 5 oz Baby Spinach
  • ¼ cup Tomato Paste
  • 1 15.5-Oz Can Black Beans
  • 2 Red Onions
  • 16 Flour Tortillas
  • 2 cups Long Grain White Rice
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve, peel, and medium dice the onions. Drain and rinse the beans. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guajillo chile sauce, honey (kneading the packet before opening), and the juice of 1 lime half. In a separate bowl, combine the cilantro sauce and half the sour cream

Cook the rice
2 Cook the rice

In a large pot, combine the rice and 4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper and the spice blend; stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to plate. Rinse and wipe out the pan.

Cook the chorizo
4 Cook the chorizo

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Transfer to a large bowl. Wipe out the pan.

Cook the vegetables & finish the chorizo filling
5 Cook the vegetables & finish the chorizo filling

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onions and diced peppers. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until slightly softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the drained beans and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat and stir in the juice of the remaining  lime half. Transfer half the cooked vegetables to the bowl of cooked chorizo. Stir to combine. Taste, then season with salt and pepper if desired.

Assemble & bake the chorizo enchiladas
6 Assemble & bake the chorizo enchiladas

To the bowl of cooked chorizo and vegetables, add the remaining sour cream and half the cooked rice; stir to combine. Place half the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

STOP & STORE: If you're planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Preheat the oven to 450°F. Evenly top the enchiladas with the guajillo-lime sauce and monterey jack. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand 2 minutes before serving. Serve the baked enchiladas topped with guacamole

Finish & serve the chicken tacos
7 Finish & serve the chicken tacos

In a bowl, combine the remaining cooked rice and remaining cooked vegetables

STOP & STORE: If you're planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Wrap the remaining tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble each taco using the warmed tortillas, cooked chicken, and finished rice and vegetables. Garnish with the cilantro sour cream, cotija, and crispy onions. Enjoy!

Reheat the chorizo enchiladas
8 Reheat the chorizo enchiladas

If you saved the enchiladas for later, preheat the oven to 450°F. Finish and serve the enchiladas as directed, but bake in the oven 24 to 26 minutes. Enjoy!

Reheat the chicken tacos
9 Reheat the chicken tacos

If you saved the tacos for later, heat the cooked chicken and finished rice and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve the tacos as directed. Enjoy!

Tips from Home Chefs

About Blue Apron

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We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve, peel, and medium dice the onions. Drain and rinse the beans. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guajillo chile sauce, honey (kneading the packet before opening), and the juice of 1 lime half. In a separate bowl, combine the cilantro sauce and half the sour cream

2 Cook the rice

In a large pot, combine the rice and 4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the rice
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper and the spice blend; stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to plate. Rinse and wipe out the pan.

4 Cook the chorizo

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Transfer to a large bowl. Wipe out the pan.

Cook the chorizo
Cook the vegetables & finish the chorizo filling
5 Cook the vegetables & finish the chorizo filling

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onions and diced peppers. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until slightly softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the drained beans and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat and stir in the juice of the remaining  lime half. Transfer half the cooked vegetables to the bowl of cooked chorizo. Stir to combine. Taste, then season with salt and pepper if desired.

6 Assemble & bake the chorizo enchiladas

To the bowl of cooked chorizo and vegetables, add the remaining sour cream and half the cooked rice; stir to combine. Place half the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

STOP & STORE: If you're planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Preheat the oven to 450°F. Evenly top the enchiladas with the guajillo-lime sauce and monterey jack. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand 2 minutes before serving. Serve the baked enchiladas topped with guacamole

Assemble & bake the chorizo enchiladas
Finish & serve the chicken tacos
7 Finish & serve the chicken tacos

In a bowl, combine the remaining cooked rice and remaining cooked vegetables

STOP & STORE: If you're planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Wrap the remaining tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble each taco using the warmed tortillas, cooked chicken, and finished rice and vegetables. Garnish with the cilantro sour cream, cotija, and crispy onions. Enjoy!

8 Reheat the chorizo enchiladas

If you saved the enchiladas for later, preheat the oven to 450°F. Finish and serve the enchiladas as directed, but bake in the oven 24 to 26 minutes. Enjoy!

Reheat the chorizo enchiladas
Reheat the chicken tacos
9 Reheat the chicken tacos

If you saved the tacos for later, heat the cooked chicken and finished rice and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve the tacos as directed. Enjoy!

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