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
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
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Separate steak strips into a single layer and pat dry. Coarsely chop.
Cook the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and cook undisturbed, 2 minutes.
Add pepper and onion mix, white portions of green onions, garlic salt, and demi-glace. Stir occasionally until no pink remains on steaks strips and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes.
Assemble the Enchiladas
Place tortillas on a clean work surface. Place filling evenly 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
Bake enchiladas in hot oven until tortillas are lightly browned, 5-7 minutes.
While enchiladas bake, make cheese sauce.
Make Sauce and Finish Dish
Place a small pot over medium-high heat. Add ¼ cup water, cream cheese, and a pinch of salt to hot pot. Bring to a simmer, stirring often.
Once simmering, remove from burner. Tear cheese slices into smaller pieces, then stir in until smooth and combined.
Plate dish as pictured on front of card, topping enchiladas with sauce and garnishing with green portions of green onions and crispy onions. Bon appétit!
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