Meal Kit

BBQ Beef Enchiladas

with corn salsa

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Has your enchilada experience been a little flat recently? No bells, no whistles, just tired tortilla and lame fillings? Well, get a load of these beauties, filled with seasoned ground beef doused in sweet BBQ sauce. They're topped with a bright, zesty salsa of shallot, jalapeño, corn, and cilantro, the perfect roof for the perfect house. Upgrade your enchilada experience to excellent with this easy-to-make dinner. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • 2 tsp. Taco Seasoning
  • 3 oz. Corn Kernels
  • 1 Shallot
  • Info
    6 Small Flour Tortillas
  • ¼ oz. Cilantro
  • 1 Jalapeño Pepper
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 3 oz. BBQ Sauce
  • 10 oz. Ground Beef
  • 1 Lime

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    823
  • Carbohydrates
    79g
  • Fat
    40g
  • Protein
    42g
  • Sodium
    1648mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using diced chicken, pat dry. Follow same instructions as ground beef in Step 1, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry. Follow same instructions as ground beef in Step 1,cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using Impossible Burger, follow same instructions as ground beef in Step 1, breaking up burger until heated through, 4-6 minutes.

  • If using steak strips, spread into a single layer and pat dry. Follow same instructions as ground beef in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes.

  1. 1

    Make the Filling

    Peel and mince shallot. Place a large non-stick pan over medium-high heat. Add ground beef to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add half the shallot (reserve remaining for salsa) and stir occasionally until softened, 2-3 minutes. Stir in taco seasoning and a pinch of salt. Remove from burner. Stir in half the BBQ sauce (reserve remaining for topping).

  2. 2

    Bake the Enchiladas

    Place tortillas on a clean work surface. Divide filling equally among tortillas. placing on center of each tortilla. Tuck one tortilla end under filling and roll, placing rolled enchiladas in prepared casserole dish seam side down. Top enchiladas with cheese. Bake uncovered in hot oven until cheese is melted and enchiladas are heated through, 8-10 minutes. Wipe pan clean and reserve. While enchiladas bake, prepare ingredients.

  3. 3

    Prepare the Ingredients

    Coarsely chop cilantro (no need to stem). Halve lime and juice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  4. 4

    Make the Corn Salsa

    Return pan used to cook filling to medium-high heat and add ½ tsp. olive oil. Add corn to hot pan and stir occasionally until warmed through, 1-2 minutes. Add remaining shallot, jalapeño (to taste), and a pinch of salt and pepper. Stir occasionally until slightly softened, 1-2 minutes. Remove from burner and stir in 2 tsp. lime juice and cilantro.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping enchiladas with remaining BBQ sauce and corn salsa. Bon appétit!

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