Family Meal Prep Bundle with Pork Chorizo & Chicken

Family Meal Prep Bundle

with Pork Chorizo & Chicken

65 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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:
Cheesy Pork Chorizo Enchiladas with Black Beans & Peppers
Creamy Tomatillo Chicken Sandwiches with Roasted Cauliflower & Peanuts
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  • Nutrition
    PER SERVING
  • Calories
    980 Cals (est.)
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ingredients
Family Meal Prep Bundle with Pork Chorizo & Chicken
Title
  • 18 oz Pork Chorizo
  • 1 15.5-Oz Can Black Beans
  • 1 cup Long Grain White Rice
  • ¼ cup Cream
  • ¼ cup Guacamole
  • 8 Flour Tortillas
  • 4 oz Shredded Monterey Jack Cheese
  • ¾ cup Guajillo Chile Pepper Sauce
  • 4 Boneless, Skinless Chicken Breasts
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cilantro Sauce
  • ⅓ cup Crispy Onions
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 3 Tbsps Roasted Peanuts
  • 4 Challah Buns
  • ⅓ cup Tomatillo-Poblano Sauce
  • ½ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • 1 head Cauliflower
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Poblano Peppers
  • 4 cloves Garlic
  • 2 Tbsps Tomato Paste
  • 2 Red Onions
  • 2 Bell Peppers
  • 2 tsps Date Syrup
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven, then preheat to 450°F. Carefully rinse the rice (sifting through for any 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. Cut out and discard the core of the cauliflower; cut into small florets. 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 & finish the cauliflower
3 Roast & finish the cauliflower

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the chopped jalapeño pepper. Toss to combine. 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 a drizzle 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 a drizzle 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, and date syrup. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked chorizo. Stir to combine.

Finish & serve the enchiladas
7 Finish & serve the enchiladas

Make the filling & assemble 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: Evenly top the enchiladas with the guajillo 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

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: Halve the buns. Add the halved buns, cut side down, to a large 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 finished cauliflower on the side. Garnish the cauliflower with the peanuts and cotija. Enjoy! 

Reheat the enchiladas
9 Reheat the enchiladas

If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake 20 to 25 minutes.

Reheat the sandwiches
10 Reheat the sandwiches

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

Tips from Home Chefs

Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven, then preheat to 450°F. Carefully rinse the rice (sifting through for any 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. Cut out and discard the core of the cauliflower; cut into small florets. 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 & finish the cauliflower
3 Roast & finish the cauliflower

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the chopped jalapeño pepper. Toss to combine. 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 a drizzle 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 a drizzle 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, and date syrup. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked chorizo. Stir to combine.

Cook the vegetables & finish the chorizo
Finish & serve the enchiladas
7 Finish & serve the enchiladas

Make the filling & assemble 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: Evenly top the enchiladas with the guajillo 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

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: Halve the buns. Add the halved buns, cut side down, to a large 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 finished cauliflower on the side. Garnish the cauliflower with the peanuts and cotija. Enjoy! 

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

If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake 20 to 25 minutes.

10 Reheat the sandwiches

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

Reheat the sandwiches
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