Meal Kit

Cheesy Chipotle Steak Enchiladas

with sour cream and cilantro

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 6 days

Contains: Milk, Wheat

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 you!
A note about serious food allergies

The big cheese is here. We meant big in flavor, big in delight, big in everything you need for an amazing dinner. These enchiladas combine gooey, rich, delicious cheese with the slight twinge of heat from the chipotle (plus meaty steak strips cooked with bright shallot and lime). Altogether, these enchiladas are a big deal. A big cheesy deal. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 6 fl. oz. Red Enchilada Sauce
  • Info
    6 Small Flour Tortillas
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Mozzarella
  • 1 Shallot
  • ¼ oz. Cilantro
  • 2 tsp. Taco Seasoning
  • 1 tsp. Chipotle Seasoning
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Casserole Dish

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 flank steak, follow same instructions, cooking until flank steak reaches a minimum internal temperature of 145 degrees.

  • If using ground turkey, follow same instructions as steak strips in Steps 2 and 3, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

  • If using ground beef, follow same instructions as steak strips in Steps 2 and 3, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Coarsely chop cilantro (no need to stem).

    Halve and peel shallot. Slice halves into thin strips.

    Halve lime. Cut one half into wedges and juice the other half.

    In a mixing bowl, combine chipotle seasoning and enchilada sauce. Set aside.

    Separate steak strips into a single layer and pat dry.

  2. 2

    Cook the Filling

    Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add steak strips to hot pan and cook undisturbed, 2 minutes.

    Add shallot and stir occasionally until tender and steak is browned and reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

    Stir in 2 Tbsp. water, 1 Tbsp. lime juice, and taco seasoning. Bring to a simmer.

    Once simmering, cook until liquid is slightly thickened, 1-2 minutes.

    Remove from burner.

  3. 3

    Assemble the Enchiladas

    Place tortillas on a clean work surface. Evenly distribute filling in center of tortillas.

    Fold tortilla over filling, then tuck tortilla under and roll. Place rolled enchilada, seam side down, in prepared casserole dish.

    Repeat with remaining tortillas.

  4. 4

    Bake the Enchiladas

    Top enchiladas with chipotle-enchilada sauce and cheese.

    Bake in hot oven until cheese is melted, 8-10 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping enchiladas with sour cream and cilantro. Squeeze lime wedges over dish to taste. Bon appétit!

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