15 Minute Meal Kit
Hatch Chile Con Queso Beef Enchiladas
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Milk, Wheat
Chef
Rachel Post
Oh cheese, is there anything you can't do? You can fill charcuterie plates, you can be a grilled sandwich, you're even your own cake. And you top these enchiladas with delicious, melty, yummy goodness. Cheese, will you do my taxes for me? Renew my driver's license?
In Your Box (serves 2)
- ¼ fl. oz. Hot Sauce
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1 White Cheddar Cheese Sauce
- 2 Green Onions
- 10 oz. Ground Beef
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1 oz. Shredded Cheddar Cheese
- 2 tsp. Taco Seasoning
- 5 oz. Black Beans
- 2 Roma Tomatoes
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6 Small Flour Tortillas
- 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
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)
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Calories792
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Carbohydrates65g
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Fat40g
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Protein42g
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Sodium1745mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
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 Impossible burger, follow same instructions as ground beef in Step 1, breaking up burger until heated through, 4-6 minutes.
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If using steak strips, separate into a single layer and pat dry. Follow same instructions as ground beef in Step 1, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as ground beef in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Start the Filling
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and ground beef to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. While ground beef cooks, prepare ingredients.
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2 Prepare Ingredients and Finish Filling
Core tomatoes, halve lengthwise, and scoop out insides. Cut into ½" dice. Drain black beans. Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Add tomatoes, white portions of green onions, black beans, ¼ cup water, half the seasoning blend (reserve remaining for sauce), and a pinch of salt to hot pan. Bring to a simmer. Once simmering, stir occasionally until tomatoes are tender, 5-7 minutes. Remove from burner. While filling cooks, start sauce.
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3 Make the Sauce
In a microwave-safe bowl, combine cheese sauce, hatch green chile peppers, remaining seasoning blend, and ¼ cup water until smooth. Cover with a damp paper towel. Microwave on high until sauce is smooth, 1-2 minutes, stirring once halfway through.
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4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed through, 30-60 seconds. If tortillas come folded, keep folded. Place tortillas on a clean work surface and divide filling evenly amongst tortillas. Top with cheddar cheese. Roll tortillas. Plate dish as pictured on front of card, topping enchiladas with sauce and garnishing with green portions of green onions and tortilla strips. Bon appétit!!
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