One-Pan Tofu Enchiladas Verdes

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

with Mexican Cheese Blend & Hot Sauce Crema

Recipe Development TeamUpdated on June 20, 2025

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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 green pepper 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:

Veggie

•Protein Smart

•Fiber Smart

•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

1 teaspoon

Hot Sauce

3 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Tofu

(Contains: Soy)

1 tablespoon

Southwest Spice Blend

1 unit

Green Salsa

½ cup

Mexican Cheese Blend

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories720 kcal

Fat39 g

Saturated Fat15 g

Carbohydrate58 g

Sugar13 g

Dietary Fiber8 g

Protein33 g

Cholesterol40 mg

Sodium1640 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

PDF

• Adjust rack to top position and heat broiler to high. Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips.

• 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 softened and lightly blistered, 5-7 minutes.

• Add another drizzle of oil and beef to pan with green pepper. Season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in one-quarter 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 blend.