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
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
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.
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, 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.
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.
Bake uncovered in hot oven until enchiladas are heated through, 8-10 minutes.
Wipe pan clean and reserve.
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 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.
Finish the Dish
Plate dish as pictured on front of card, topping enchiladas with remaining cilantro, cheese, and sour cream. Bon appetiti!
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