Meal Kit
Chipotle Steak Enchiladas
with sour cream and cilantro
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
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. Enchilada Sauce
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6 Small Flour Tortillas
- 1 Lime
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2 oz. Sour Cream
- 1 Shallot
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1 oz. Shredded Mozzarella
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
- 1 tsp. Chipotle Seasoning
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) EOdp8KOG
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Calories680
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Carbohydrates56g
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Net Carbs51g
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Fat34g
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Protein39g
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Sodium1590mg
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
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If using ground turkey, follow same instructions as steak strips in Step 2, breaking up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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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 (to taste) and enchilada sauce. Set aside.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 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 shallots 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, stir occasionally until liquid is slightly thickened, 1-2 minutes.Remove from burner. Transfer filling to a clean cutting board and coarsely chop. -
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 Bake the Enchiladas
Top enchiladas evenly with chipotle-enchilada sauce (to taste) and cheese.
Bake in hot oven until cheese is melted, 8-10 minutes. -
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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