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Sliced Beef Enchilada Skillet

with queso sauce

Prep & Cook Time: 20-30 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Enchiladas in cheese sauce? Yes, please. We know how much you've wanted this meal, beating down our doors, sending us your TikToks, and your strongly worded letters. We've listened, and we're providing: meaty steak and enchilada sauce filled and rolled tortillas, broiled, and then topped with yummy cheese sauce. Don't say we don't listen to the people!

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    6 Small Flour Tortillas
  • 4 oz. Fire Roasted Diced Tomatoes
  • 4 oz. Black Beans
  • 3 fl. oz. Red Enchilada Sauce
  • Info
    2 oz. Light Cream Cheese
  • Info
    2 oz. Shredded Mozzarella
  • 2 Green Onions
  • Info
    ½ oz. Crispy Jalapeños
  • 2 tsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

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
    760
  • Carbohydrates
    57g
  • Fat
    38g
  • Protein
    46g
  • Sodium
    1690mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Medium Non-Stick Pan

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

  • If using whole chicken breast, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using sirloin, pat dry, and, on a separate cutting board, cut into ½” slices. Follow same instructions as steak strips in Step 2, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using diced chicken thighs, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • If using shrimp, pat dry. Follow same instructions as steak strips in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Drain black beans.

    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.

  2. 2

    Make the Filling

    Place a large oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add steak strips and taco seasoning to hot pan. Stir occasionally until no pink remains, 4-5 minutes.

    Add tomatoes and black beans and cook, 1 minute.

    Add enchilada sauce and stir occasionally until steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.

    Remove from burner. Transfer filling mixture to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

  3. 3

    Make the Queso Sauce

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add white portions of green onions to hot pan. Stir until lightly browned, 30-60 seconds.

    Stir in 1/2 cup water, softened cream cheese, and a pinch of salt. Bring to a simmer.

    Once simmering, stir occasionally until combined and beginning to thicken, 1-2 minutes.

    Remove from burner and stir in half the shredded cheese (reserve remaining for enchiladas) until combined. Cover to keep warm.

  4. 4

    Broil Enchiladas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    Place tortillas on a clean work surface. Divide filling equally amongst tortillas, placing in center. Top evenly with remaining shredded cheese. Tuck one end of tortilla under filling and roll tightly. Place enchiladas, seam side down, in reserved pan used for filling.

    Place under hot broiler and broil until golden brown, 1-2 minutes. Don't text and broil! Pay attention to enchiladas as they may burn easily.

    Carefully remove from broiler. Pan handle will be hot! Use an oven mitt.

    Plate dish as pictured on front of card, topping enchiladas with queso sauce (warming as needed), crispy jalapeños (to taste), and green portions of green onions. Bon appétit!

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