Family Meal Prep Bundle

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. 

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. 

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.

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.

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.

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. 

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!

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!

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!