Express
Hatch Chile con Queso Beef Enchiladas
with black beans and green onions
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
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)
- 10 oz. Ground Beef
- 2 Roma Tomatoes
- 4 fl. oz. Cream Sauce Base
- 6 Small Flour Tortillas
- 4 oz. Black Beans
- 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 1 oz. Shredded Nacho/Taco Cheese Blend
- 2 Green Onions
- ¼ fl. oz. Hot Sauce
- 1 tsp. Taco 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)
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Calories770
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Carbohydrates56g
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Net Carbs50g
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Fat42g
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Protein40g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
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 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches if necessary. You may have leftover filling.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Start Filling and Prepare Ingredients
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, ground beef, and 1/4 tsp. salt 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, core tomatoes, halve lengthwise, and scoop out insides. Cut into 1/2" dice.Drain beans.Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green portions of green onions on an angle. Keep white and green portions separate. -
2 Finish the Filling
Carefully drain excess grease from pan, if desired. Pan will be hot! Use caution. Add tomatoes, white portions of green onions, beans, 1/4 cup water, taco seasoning, and a pinch of salt to hot pan. Bring to a simmer.
Once simmering, stir occasionally until tomatoes are tender, 4-6 minutes.Remove from burner.While filling cooks, continue recipe. -
3 Make the Cheese Sauce
In a microwave-safe bowl, combine 2/3 the cream base (remaining is yours to use as you please!), hot sauce (to taste), half the cheese (reserve remaining for assembly), and chile peppers (to taste) until combined.
Cover with a damp paper towel. Microwave covered until cheese is melted and sauce is smooth, 1-2 minutes, stirring once halfway through. -
4 Warm Tortillas, Assemble Enchiladas, 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 among tortillas. Top with remaining cheese. Roll tortillas tightly, placing seam-side down.Plate dish as pictured on front of card, topping enchiladas with cheese sauce and garnishing with green portions of green onions. Bon appétit!
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