Family Meal Kit
Premium
Tex-Mex-Style Steak Enchiladas
with sour cream and cilantro
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Steak Strips
- 12 fl. oz. Enchilada Sauce
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12 Small Flour Tortillas
- 5 oz. Corn Kernels
- 1 Onion
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4 oz. Light Sour Cream
- 1 Lime
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2 oz. Shredded Mozzarella
- 2 Tbsp. Taco Seasoning
- ¼ oz. Cilantro
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.
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Nutrition (per serving) Mqgga5qn
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Calories660
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Carbohydrates62g
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Net Carbs58g
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Fat30g
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Protein40g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Large 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
Customize It Instructions
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Slice halves into thin strips.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan and cook undisturbed, 2 minutes.Add onions and stir occasionally until tender and steak is browned and reaches a minimum internal temperature of 145 degrees, 4-6 minutes. -
3 Finish the Filling
Stir corn, 3 Tbsp. water, 1 Tbsp. lime juice, and taco seasoning into hot pan. Bring to a simmer.
Once simmering, stir occasionally until liquid is slightly thickened and corn is heated through, 1-2 minutes.Remove from burner. Rest, 3 minutes. -
4 Assemble the Enchiladas
Place tortillas on a clean work surface. Evenly divide filling among tortillas, placing in center.
Fold tortilla over filling, then tuck tortilla under and roll tightly. Place rolled enchiladas, seam-side down, in prepared casserole dish.Repeat with remaining tortillas. -
5 Bake Enchiladas and Finish Dish
Top enchiladas evenly with enchilada sauce, then cheese.
Bake in hot oven until cheese is melted, 8-10 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping enchiladas with sour cream and cilantro. Squeeze lime wedges over dish to taste. Bon appétit!
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