Family Meal Prep Bundle

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.

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.

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.

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.

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.

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.

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! 

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! 

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

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.