Meal Kit

Tomatillo Beef Enchiladas

with cotija and sour cream

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Ground Beef
  • 6 Tomatillos
  • 1 Lime
  • ¼ oz. Cilantro
  • 1 Shallot
  • Info
    2 oz. Sour Cream
  • Info
    6 Small Flour Tortillas
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 4 oz. Pepper and Onion Mix
  • Info
    ½ oz. Grated Cotija Cheese

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Oven-Safe Casserole Dish

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 the Ingredients

    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.

  2. 2

    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 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.

  3. 3

    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 uncovered in hot oven until enchiladas are heated through, 8-10 minutes. While enchiladas bake, make salsa verde.

  4. 4

    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 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.

  5. 5

    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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