Meal Kit
Beef Enchilada Flatbread
with mozzarella and green onions
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
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2 Naan Flatbreads
- 1 Green Bell Pepper
- 2 fl. oz. Enchilada Sauce
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2 oz. Shredded Mozzarella
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1 oz. Cream Cheese
- 2 Green Onions
- ½ oz. Tortilla Strips
- 1 tsp. Chile and Cumin Rub
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.
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Nutrition (per serving) pq1wpN35
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Calories830
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Carbohydrates78g
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Net Carbs73g
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Fat38g
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Protein49g
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Sodium2030mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Steak and Peppers
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions, steak strips, chile and cumin rub, bell peppers, and 1/4 tsp. salt to hot pan. Stir occasionally until peppers are tender, no pink remains on steak, and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes.While steak and peppers cook, continue recipe. -
3 Make the Sauce
Place a medium non-stick pan over medium heat. Add enchilada sauce, cream cheese, and 1 Tbsp. water to hot pan.
Stir often until cream cheese melts and sauce is smooth, 2-3 minutes.Remove from burner.If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. -
4 Assemble the Flatbreads
Place flatbreads on prepared baking sheet and top evenly with sauce, steak strip mixture, then shredded cheese.
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5 Bake Flatbreads and Finish Dish
Bake in hot oven until cheese is melted and flatbread edges are brown and crispy, 12-14 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, garnishing flatbread with green portions of green onions and tortilla strips. Bon appétit!
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