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
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.
You Will Need
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
Before You Cook
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
Make the Filling
Peel and mince shallot.
Place a medium non-stick pan over medium-high heat. Add ground beef to hot, dry pan. Stir often, breaking up meat, until browned, 2-3 minutes.
Add half the shallot (reserve remaining for salsa) and stir occasionally until softened and meat reaches a minimum internal temperature of 160 degrees, 2-3 minutes.
Stir in taco seasoning, half the BBQ sauce, and a pinch of salt. (reserve remaining for topping). Remove from burner.
Bake the Enchiladas
Place tortillas on a clean work surface. Divide filling equally among tortillas, placing in the center of tortilla. Roll tortillas and place in prepared medium casserole dish, seam side down.
Top tortillas 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.
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.
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.
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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