One-Pan Beef Enchiladas Verdes

Name: One-Pan Beef Enchiladas Verdes with Zesty Cheese & Hot Sauce Crema
Total time: 30 min
Yield: 2
Cuisine: Central America
Ingredients: 1 unit Long Green Pepper; 2 unit Scallions; 1 teaspoon Hot Sauce; 3 tablespoon Sour Cream; 10 ounce Ground Beef; 1 tablespoon Southwest Spice Blend; 1 unit Green Salsa; ½ cup Mexican Cheese Blend; 6 unit Flour Tortillas; Cooking Oil; Salt; Pepper

with Zesty Cheese & Hot Sauce Crema

Recipe Development TeamPublished on December 31, 2024

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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 hero. Ours start with spiced turkey and charred green pepper 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 Prep & Clean

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

Long Green Pepper

2 unit

Scallions

1 teaspoon

Hot Sauce

3 tablespoon

Sour Cream

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

1 unit

Green Salsa

½ cup

Mexican Cheese Blend

6 unit

Flour Tortillas

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories900 kcal

Fat57 g

Saturated Fat24 g

Carbohydrate54 g

Sugar13 g

Dietary Fiber4 g

Protein38 g

Cholesterol145 mg

Sodium1650 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

• Heat broiler to high. Wash and dry produce. • Halve, core, and thinly slice green pepper 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 green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5-7 minutes.

• Add a drizzle of oil, turkey*, and scallion whites to pan with green pepper. Season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. • Stir in 1⁄4 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.

Swap in beef* for turkey.

• Place a small amount of turkey 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 blend.

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

Beef is fully cooked when internal temperature reaches 145°.