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

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)

  • 1 oz. Tortilla Strips
  • 2 Roma Tomatoes
  • 2 Green Onions
  • 5 oz. Black Beans
  • 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
  • Info
    6 Small Flour Tortillas
  • Info
    3.7 oz. Cheese Sauce
  • 2 tsp. Taco Seasoning
  • Info
    1 oz. Shredded Cheddar Cheese
  • 10 oz. Ground Beef

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 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.

  4. 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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