One-Pan Beef Enchiladas Verdes
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One-Pan Beef Enchiladas Verdes

One-Pan Beef Enchiladas Verdes

with Mexican Cheese Blend & Hot Sauce Crema

We’re very into verde. We love red salsa as much as anyone, but when it comes to these enchiladas? Team green all the way. This mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens. Be warned: After this dinner, your entire enchilada world may be turned upside down. Welcome to the dark (green) side!


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

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit

Long Green Pepper

2 unit


1 teaspoon

Hot Sauce

1.5 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




Nutrition Values

/ per serving
Calories890 kcal
Fat55 g
Saturated Fat22 g
Carbohydrate54 g
Sugar12 g
Dietary Fiber4 g
Protein38 g
Cholesterol135 mg
Sodium1740 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.


Small Bowl
Large Pan
Medium Bowl



• Heat broiler to high. Wash and dry produce. • Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

Make Crema

• 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.

Cook Pepper

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

Cook Filling

• Add a drizzle of oil, pork, scallion whites, and Southwest Spice Blend to pan with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 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 filling to a medium bowl. Wipe out pan.

Open package of chicken and drain off any excess liquid. Swap in chicken (no need to break up into pieces!) or beef for pork. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Assemble Enchiladas

• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for 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 blend.

Finish & Serve

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

Ground Beef is fully cooked when internal temperature reaches 160°.