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
A note about serious food allergies
The acid-y deliciousness of tomatillo makes it easy to be green for this meal, enchiladas filled with classic flavors and newer delights. Beef and pepper make up the filling, but the tomatillo salsa on top makes up the magic, tart and fresh. And that last squeeze of lime on top? It's sooo easy to be green. Tip: If you notice a sticky residue on your tomatillos, don't worry! It's natural and helps ward off insects; just thoroughly rinse your produce before cooking to remove it.
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
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
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
Customize It Instructions
If using Impossible burger, follow same instructions as ground beef in Step 2, breaking up burger until heated through, 4-6 minutes.
If using ground turkey, follow same instructions as ground beef in Step 2, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as ground beef in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Prepare the Ingredients
Remove husks from tomatillos, if necessary. Rinse again, and cut into ½" dice.
Mince cilantro, leaves and stems.
Halve lime. Cut one half into wedges and juice the other half.
Peel and mince shallot.
Make the Filling
Place a medium non-stick pan over medium-high heat. Add ground beef to hot, dry pan. Stir often, breaking up meat, until browned, 2-3 minutes.
Stir in pepper and onion mix, demi-glace, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Then stir occasionally until liquid is completely evaporated, no pink remains on ground beef, and ground beef reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Remove from burner.
Make and Bake the Enchiladas
Place tortillas on a clean work surface. Divide filling equally among tortillas, placing in the center of tortilla.
Roll tortillas and place in prepared casserole dish, seam side down. Wipe pan clean and reserve.
Bake in hot oven until enchiladas are heated through, 8-10 minutes.
While enchiladas bake, make salsa verde.
Make the Salsa Verde
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Add tomatillos and shallot to hot pan. Stir occasionally until beginning to soften, 2-3 minutes.
Add ¾ cup water and ¼ tsp. salt. Bring to a simmer.
Once simmering, stir often, breaking up tomatillos, until liquid is reduced by half, 4-5 minutes.
Remove from burner and stir in ½ tsp. lime juice, half the cilantro (reserve remaining for garnish), and ¼ tsp. salt until combined. Taste, and add additional lime juice, if desired.
Finish the Dish
Plate dish as pictured on front of card, topping enchiladas with remaining cilantro, cheese, and sour cream. Squeeze lime wedges over meal to taste. Bon appétit!
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