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
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 beef and tomato sauce filled rolled tortillas, broiled, and then topped with yummy cheese sauce. Don't say we don't listen to the people!
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 Oven-Safe Non-Stick Pan
Medium 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 the Ingredients
Drain black beans.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steak strips dry. Coarsely chop, then separate pieces.
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.
Make the Queso Sauce
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and white portions of green onions to hot pan. Stir until lightly browned, 30-60 seconds.
Stir in 1/2 cup water and softened cream cheese. 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.
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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