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
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.
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
Customize It Instructions
If using flank steak, follow same instructions, cooking until flank steak reaches a minimum internal temperature of 145 degrees.
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.
Cook the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. 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. Transfer filling to a clean cutting board and coarsely chop.
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.
Bake the Enchiladas
Top enchiladas evenly with chipotle-enchilada sauce and cheese.
Bake in hot oven until cheese is melted, 8-10 minutes.
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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