Chipotle Steak Enchiladas Suizo

with sour cream and cilantro

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 fl. oz. Red Enchilada Sauce
  • 1 tsp. Chipotle Seasoning
  • 6 Small Corn Tortillas
  • 2 tsp. Taco Seasoning
  • 1 Lime
  • 1 Yellow Onion
  • ¼ oz. Cilantro
  • Info
    2 oz. Sour Cream
  • 10 oz. Steak Strips
  • Info
    2 oz. Shredded Mozzarella

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
    672
  • Carbohydrates
    54g
  • Fat
    31g
  • Protein
    40g
  • Sodium
    1575mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop cilantro (no need to stem.) Halve and peel onion. 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

    Cook the Filling

    Place a medium non-stick pan over medium-high heat and add 4 tsp. olive oil. Add steak strips to hot pan and cook undisturbed, 2 minutes. Add onions and stir occasionally until onions are tender and translucent, 4-6 minutes. Stir in 2 Tbsp. water, 1 Tbsp. lime juice, ¼ tsp. salt, and taco seasoning. Bring to a simmer. Once simmering, cook until liquid is slightly thickened, 1-2 minutes Remove from burner.

  • 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 with chipotle-enchilada sauce 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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