Family Meal Prep Bundle with Pork Chorizo & Chicken

Family Meal Prep Bundle

with Pork Chorizo & Chicken

65 MIN
8 Servings
Wellness at Blue Apron
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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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If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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:
Pork Chorizo Enchiladas with Guajillo Chile & Monterey Jack
Creamy Tomatillo Chicken Sandwiches with Green Goddess Broccoli
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  • Nutrition
    PER SERVING
  • Calories
    990 Cals (est.)
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ingredients
Family Meal Prep Bundle with Pork Chorizo & Chicken
Title
  • 1 15.5-Oz Can Black Beans
  • ¼ cup Cream
  • 4 oz Shredded Monterey Jack Cheese
  • ¾ cup Guajillo Chile Pepper Sauce
  • 8 Flour Tortillas
  • ¼ cup Guacamole
  • 1 cup Long Grain White Rice
  • 18 oz Pork Chorizo
  • ⅓ cup Crispy Onions
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Grated Cotija Cheese
  • ½ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • 4 Challah Buns
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 3 Tbsps Green Goddess Dressing
  • ¼ cup Cilantro Sauce
  • 4 Boneless, Skinless Chicken Breasts
  • 1 lb Broccoli Florets
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Honey
  • 2 Tbsps Tomato Paste
  • 2 Bell Peppers
  • 4 cloves Garlic
  • 2 Poblano Peppers
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Red Onions
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven, then preheat to 450°F. Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 4 cloves of garlic. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Drain and rinse the beans. In a bowl, combine the tomatillo sauce and sour cream. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Roast & dress the broccoli
3 Roast & dress the broccoli

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired.

Cook, slice & dress the chicken
4 Cook, slice & dress the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Mexican spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice the cooked chicken crosswise. Transfer to a bowl; add the cilantro sauce. Toss to coat. Taste, then season with salt and pepper if desired. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chorizo
5 Cook the chorizo

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

Cook the vegetables & finish the chorizo
6 Cook the vegetables & finish the chorizo

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, sliced onions, sliced bell peppers, and sliced poblano peppers. Season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes or until slightly softened. Add the tomato paste, smoky spice blend, honey (kneading the packet before opening), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Transfer half the cooked vegetables to the bowl of cooked chorizo. Stir to combine.

Assemble & bake the enchiladas
7 Assemble & bake the enchiladas

To the bowl of finished chorizo and vegetables, add the cream, drained beans, and cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 3 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 chile sauce and monterey jack. Bake 9 to 11 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the guacamole. Enjoy! 

Finish & serve the sandwiches
8 Finish & serve the sandwiches

Halve the buns.

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: Add the halved buns, cut side down, to a large dry pan (nonstick, if you have one). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining cooked vegetables, dressed chicken, creamy tomatillo sauce, and crispy onions. Serve the sandwiches with the dressed broccoli on the side. Garnish the broccoli with the peanuts and cotija. Enjoy! 

Reheat the enchiladas
9 Reheat the enchiladas

If you saved the enchiladas for later, finish and serve as directed, but bake 20 to 25 minutes.

Reheat the sandwiches
10 Reheat the sandwiches

If you saved the sandwiches for later, reheat the cooked vegetables, dressed chicken, and dressed broccoli in the microwave 1 to 2 minutes, or until heated through. Finish and serve the sandwiches as directed.

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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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Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven, then preheat to 450°F. Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 4 cloves of garlic. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Drain and rinse the beans. In a bowl, combine the tomatillo sauce and sour cream. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Prepare the ingredients
Roast & dress the broccoli
3 Roast & dress the broccoli

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired.

4 Cook, slice & dress the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Mexican spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice the cooked chicken crosswise. Transfer to a bowl; add the cilantro sauce. Toss to coat. Taste, then season with salt and pepper if desired. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook, slice & dress the chicken
Cook the chorizo
5 Cook the chorizo

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

6 Cook the vegetables & finish the chorizo

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, sliced onions, sliced bell peppers, and sliced poblano peppers. Season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes or until slightly softened. Add the tomato paste, smoky spice blend, honey (kneading the packet before opening), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Transfer half the cooked vegetables to the bowl of cooked chorizo. Stir to combine.

Cook the vegetables & finish the chorizo
Assemble & bake the enchiladas
7 Assemble & bake the enchiladas

To the bowl of finished chorizo and vegetables, add the cream, drained beans, and cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 3 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 chile sauce and monterey jack. Bake 9 to 11 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the guacamole. Enjoy! 

8 Finish & serve the sandwiches

Halve the buns.

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: Add the halved buns, cut side down, to a large dry pan (nonstick, if you have one). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining cooked vegetables, dressed chicken, creamy tomatillo sauce, and crispy onions. Serve the sandwiches with the dressed broccoli on the side. Garnish the broccoli with the peanuts and cotija. Enjoy! 

Finish & serve the sandwiches
Reheat the enchiladas
9 Reheat the enchiladas

If you saved the enchiladas for later, finish and serve as directed, but bake 20 to 25 minutes.

10 Reheat the sandwiches

If you saved the sandwiches for later, reheat the cooked vegetables, dressed chicken, and dressed broccoli in the microwave 1 to 2 minutes, or until heated through. Finish and serve the sandwiches as directed.

Reheat the sandwiches
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