Remove husks from tomatillos, 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.

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, beef demi-glace, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Then stir occasionally until peppers begin to soften, 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.

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. Bake uncovered in hot oven until enchiladas are heated through, 8-10 minutes. Wipe pan clean and reserve. While enchiladas bake, make 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 ½ 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 1 tsp. lime juice, half the cilantro (reserve remaining for garnish), and ¼ tsp. salt* until combined.

Plate dish as pictured on front of card, topping enchiladas with remaining cilantro, cheese, and sour cream. Bon appetiti!