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
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
Large Non-Stick Pan
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 Ingredients and Make Crema
Stem, seed, remove ribs, and cut bell pepper into 1" dice.
Stem and mince cilantro. Halve and peel onion. Slice halves into thin strips. In a mixing bowl, combine sour cream, cilantro, and a pinch of salt and pepper. Set aside.Separate steak strips into a single layer and pat dry. Coarsely chop.
Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Transfer steak strips to another mixing bowl. Keep pan over medium-high heat.Add 1 tsp. olive oil, green bell pepper, and onions to hot pan. Stir occasionally until tender, 5-7 minutes.Add cooked steak strips, half the seasoning rub (reserve remaining for sauce), and a pinch of salt to pan and stir until combined.Remove from burner. Transfer filling to bowl used for steak strips. Wipe pan clean and reserve.
Make the Sauce
Place a small pot over medium heat. Add tomato sauce and remaining seasoning rub to hot pot. Bring to a simmer.
Once simmering, remove from burner.
Assemble the Enchiladas
Place tortillas on a clean work surface. Divide shredded cheese evenly between tortillas, placing on one half. Top cheese with filling.
Fold tortilla over filling, then roll tortilla. Place seam-side down.Repeat with remaining tortillas.
Cook Enchiladas and Finish Dish
Return pan used to cook steak strips to medium heat and add 1 tsp. olive oil. Place enchiladas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Gently roll to the opposite side and cook until browned, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, placing enchiladas on sauce and garnishing with crema and queso fresco. Bon appétit!
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