Meal Kit

Sliced Beef Enchiladas in Sauce

with cilantro crema

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    1 oz. Shredded Oaxacan Cheese
  • ¼ oz. Cilantro
  • Info
    1 oz. Queso Fresco Crumbles
  • 1 Yellow Onion
  • Info
    1 oz. Sour Cream
  • 1 Green Bell Pepper
  • 2 tsp. Chile and Cumin Rub
  • 3 fl. oz. Tomato Sauce
  • Info
    6 Small Flour Tortillas

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
    700
  • Carbohydrates
    56g
  • Fat
    35g
  • Protein
    42g
  • Sodium
    1680mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Large 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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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