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
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
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.
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.
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 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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