Prep & Melt Time: 30-forty min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, simply our central facility is not certified allergen-costless. Furthermore, ingredient contents may vary. Delight cheque ingredient packaging for allergens and nutrition facts. If yous take serious allergies, please use your best judgment or consult a health professional person to make up one's mind if our meals are safe for yous!

A notation nigh serious food allergies

Is getting everyone around the dinner table a chore? Well, consider these beefiness enchiladas your olfactory bullhorn. Ane whiff of the authentic Mexican spices (including a to-die-for enchilada sauce) will get them to the table in a jiffy. The sight of melty cheese and tender flour tortillas filled with saucy beef and sweet corn will keep 'em there for seconds and thirds. You lot deserve a beer for this feat, dinner master.

In Your Box (serves 2)

  • 10 oz. Ground Beef
  • viii fl. oz. Gluten-Complimentary Red Enchilada Sauce
  • 1 Red Onion

  • Info

    half dozen Small Flour Tortillas

  • Info

    4 oz. Shredded Chihuahua Cheese
  • 1 Poblano Pepper
  • 3 oz. Frozen Corn Kernels

  • Info

    ii oz. Sour Foam
  • 1 Jalapeño Pepper
  • ¾ oz. Radish
  • 2 Tbsp. Home Chef Enchilada Seasoning Alloy

Due to our simply-in-time sourcing model, nosotros may take to transport you a substitute ingredient. Non to worry! Nosotros make certain every ingredient sent to you meets our loftier quality standards. We'll keep you lot informed should a switch occur, and so please bank check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories

    980

  • Carbohydrates

    79g

  • Fat

    50g

  • Protein

    53g

  • Sodium

    1770mg

Recipe Steps

You Will Need

  • Olive Oil
  • Common salt
  • Cooking Spray
  • 1 Small-scale Oven-Safe Casserole Dish
  • 1 Medium Pan

Earlier You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following every bit minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, three minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Footing Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim radish, halve, and slice into thin half-moons. Peel and halve onion. Cutting halves into 1/2" dice. Stem poblano pepper, seed, and cut into one/2" dice. Cut a few thin rounds from pointed end of jalapeño pepper for garnish. Stem, seed, and mince remaining jalapeño. Discard seeds if you prefer less spice.

  2. 2

    Make the Filling

    Heat i/2 tsp. olive oil in a medium pan over medium-high heat. Add basis beef to hot pan and cook four-five minutes, or until almost no pink remains. Add onion, poblano pepper (to taste), and 2 tsp. minced jalapeño (to gustatory modality) to hot pan and cook 2 minutes. Add frozen corn and seasoning blend. Use to taste if yous adopt less heat. Cook 5 minutes and remove from heat. Season with 1/four tsp. salt and permit to cool three-five minutes. Stir in 1/4 the Oaxacan cheese.
  3. iii

    Assemble the Enchiladas

    Pour ane/four cup enchilada sauce in casserole dish (apply a dish large enough to fit 6 rolled tortillas), blanket the lesser. Place ane tortilla on a clean cutting lath. Add 1/3 cup filling to tortilla, tightly curl up, and place in goulash dish seam-side down. Echo for remaining five tortillas. There will exist filling left over, which can be placed in casserole dish around enchiladas or served on the side. Don't be tempted to overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
  4. 4

    Cease and Bake Enchiladas

    Pour remaining enchilada sauce over enchiladas and top with remaining Oaxacan cheese. Spray a slice of foil with cooking spray and place over goulash dish, sprayed side downwardly. Tightly seal foil and broil 15 minutes. Remove foil and bake an additional 7 minutes, or until cheese is bubbly.
  5. 5

    Plate the Dish

    Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with radishes, sour cream, and jalapeño rounds (to taste).

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