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Beef Enchiladas

Beef Enchiladas

with DIY Enchilada Sauce and Lime Crema
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
900 kcal
Protein
: 
39g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Milk
  • Soy
  • Milk
  • Soy
  • May contain traces of allergens
  • Sulphites
  • Mustard
  • Peanuts
  • Sesame
  • Tree nuts
  • Wheat
  • Fish
  • Egg
  • Crustaceans
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May be present: Milk, Soy)

43 mL

Sour Cream

(Contains: Milk May be present: Milk, Sulphites)

1 unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Lime

8 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

2 tbsp

Tomato Sauce Base

(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

7.5 g

Beef Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

1 unit(s)

Tomato

Not included in your delivery

1 tbsp

Butter*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

All-Purpose Flour*

Calories900 kcal
Fat53 g
Saturated Fat20 g
Carbohydrate56 g
Sugar16 g
Dietary Fiber6 g
Protein39 g
Cholesterol120 mg
Sodium1710 mg
Trans Fat1.5 g
Potassium1050 mg
Calcium300 mg
Iron6.5 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.

Cooking Steps

Make enchilada sauce
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • In a medium pot, heat 1 tbsp (2 tbsp) butter over medium-high.
  • When butter is melted, add Enchilada Spice Blend, stock powder and 1 tbsp (2 tbsp) flour over top, then stir to coat. Cook for 1 min, stirring frequently, until fragrant.
  • Add 3/4 cup (1 1/2 cups) water and tomato sauce base. Whisk to combine. Bring to a simmer. 
  • Cook for 4-6 min, stirring often, until enchilada sauce thickens slightly.
  • Remove from heat.
Prep and make lime crema
2
  • Meanwhile, peel, then cut onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a medium bowl.
  • Core, then cut pepper into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) to the same bowl as onions.
  • Cut tomato into 1/4-inch pieces. Add to medium bowl with onions and peppers.
  • Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges. 
  • To a small bowl, add sour cream, half the lime zest and half the lime juice. Stir to combine. Season with salt and pepper.
Cook filling
3
  • Heat a large non-stick pan over medium-high.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef, remaining onions and remaining peppers. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
  • Carefully drain and discard excess fat.
  • Add half the enchilada sauce (from step 1) and cook for 3-4 min, stirring often, until thickened. Season with salt and pepper.
Assemble and broil enchiladas
4
  • Lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1/2 tbsp (1 tbsp) oil.
  • On a clean work surface, divide beef filling between tortillas.
  • Roll up to close enchiladas and place, seam-side down, in the prepared baking dish.
  • Drizzle remaining enchilada sauce over top, then sprinkle with cheese.
  • Broil in the middle of the oven for 3-6 min, until cheese melts and edges are slightly crispy. (TIP: Keep an eye on enchiladas so they don't burn.) 
  • Let enchiladas rest for 5 min before serving.
Make fresh salsa
5
  • Meanwhile, to the medium bowl with tomatoes, peppers and onions, add remaining lime juice, remaining lime zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. 
Finish and serve
6
  • Divide enchiladas between plates.
  • Top with lime crema and fresh salsa.
  • Squeeze a lime wedge over top, if you like. 

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