Beef Enchiladas Verdes

Name: Beef Enchiladas Verdes with Mexican Cheese & Hot Sauce Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Poblano Pepper; 2 unit Scallions; 1 teaspoon Hot Sauce; 4 tablespoon Sour Cream; 10 ounce Ground Beef; 1 tablespoon Southwest Spice Blend; 7.06 ounce Green Salsa; ½ cup Mexican Cheese Blend; 6 unit Flour Tortillas; 2 teaspoon Cooking Oil; Salt; Pepper

with Mexican Cheese & Hot Sauce Crema

Recipe Development TeamPublished on July 14, 2021

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When it comes to Mexican-style cuisine, burritos typically get all the glory. In our humble opinion, enchiladas are an unsung dinner hero. They’re technically easier-to-assemble burritos that get smothered in a delicious sauce, but they’re really so much more than that! Ours start with spiced beef and charred poblano that get rolled up in warm tortillas. This winning combo gets topped with tangy salsa verde and cheese, then baked until bubbly and melty. Hear that? That’s the sound of the dinner bell!

Tags:

Spicy

•Easy Cleanup

•Easy Prep

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

2 unit

Scallions

1 teaspoon

Hot Sauce

4 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

½ cup

Mexican Cheese Blend

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories900 kcal

Fat52 g

Saturated Fat23 g

Carbohydrate70 g

Sugar6 g

Dietary Fiber4 g

Protein41 g

Cholesterol145 mg

Sodium1990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

• Adjust rack to top position and heat broiler to high. Wash and dry produce. • Halve, core, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

• In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add poblano; season with salt and pepper. Cook, stirring, until poblano is softened and lightly blistered, 5-7 minutes.

• Add another drizzle of oil, beef*, and scallion whites to pan with poblano. Season with Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.

• Place a small amount of beef filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used to cook filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish. • Top with remaining salsa and sprinkle with Mexican cheese.

• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and sprinkle with scallion greens. Serve.