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.
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.
roughly chop steak stips.
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 green onion bottoms, garlic salt beef demi, stir occasionally until tender and steak is browned and reaches a minimum internal temperature of 145 degrees, 4-6 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 in hot oven for 5-7 minutes
Make Cheese sauce
place a small sauce pot over medium high heat.
add ¼ cup of water, cream cheese and a pinch of salt.
stir often and bring to a simmer.
once simmer and smooth remove from heat and stir in provolone cheese.
top Enchiladas with provolone cheese sauce and garnish with green onions and crispy onions. Bon appetite!
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