All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Is getting everyone around the dinner table a chore? Well, consider these beef enchiladas your olfactory bullhorn. One 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 deserve a beer for this feat, dinner master.
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
Small 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
Prepare the Ingredients
Trim radish, halve, and slice into thin half-moons. Peel and halve onion. Cut halves into ½” dice. Stem poblano pepper, seed, and cut into ½" 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.
Make the Filling
Heat ½ tsp. olive oil in a medium pan over medium-high heat. Add ground beef to hot pan and cook 4-5 minutes, or until almost no pink remains. Add onion, poblano pepper (to taste), and 2 tsp. minced jalapeño (to taste) to hot pan and cook 2 minutes. Add frozen corn and seasoning blend. Use to taste if you prefer less heat. Cook 5 minutes and remove from heat. Season with ¼ tsp. salt and allow to cool 3-5 minutes. Stir in ¼ the Oaxacan cheese.
Assemble the Enchiladas
Pour ¼ cup enchilada sauce in casserole dish (use a dish large enough to fit six rolled tortillas), coating the bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish seam-side down. Repeat for remaining five tortillas. There will be 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.
Finish and Bake Enchiladas
Pour remaining enchilada sauce over enchiladas and top with remaining Oaxacan cheese. Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake an additional 7 minutes, or until cheese is bubbly.
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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