Prep & Cook Time: xxx-xl min.

Cook Inside: six days

Difficulty Level: Intermediate

Spice Level: Medium

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please employ your best judgment or consult a health professional to decide if our meals are safe for you lot!

A note about serious nutrient allergies

The big cheese is here. We meant big in flavor, large in please, large in everything y'all need for an amazing dinner. These enchiladas combine gooey, rich, succulent cheese with the slight twinge of heat from the chipotle (plus meaty steak strips cooked with bright shallot and lime). Altogether, these enchiladas are a big deal. A big cheesy bargain. Tip: Want to go the most juice out of your lime? Before cutting, microwave for 15-xx seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on information technology with your palm. Finally, give yourself some serious mechanical reward by placing a cutting one-half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • half dozen fl. oz. Cherry Enchilada Sauce

  • Info

    6 Minor Flour Tortillas
  • 1 Lime

  • Info

    2 oz. Sour Foam

  • Info

    2 oz. Shredded Mozzarella
  • 1 Shallot
  • ¼ oz. Cilantro
  • 2 tsp. Taco Seasoning
  • 1 tsp. Chipotle Seasoning

Contains: Sulfites

Food intolerance information

Due to our just-in-fourth dimension sourcing model, we may take to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We'll keep you informed should a switch occur, so please check the ingredient labels in your repast pocketbook.

  • Diet (per serving)

  • Calories

    760

  • Carbohydrates

    60g

  • Fat

    39g

  • Protein

    42g

  • Sodium

    1740mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • i Medium Not-Stick Pan
  • one Mixing Bowl
  • 1 Medium Oven-Condom Casserole Dish

Before You Melt

Cooking Guidelines

To ensure food prophylactic, the FDA recommends the post-obit equally minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, three minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Footing Beef 160° F |
  • Ground Turkey 165° F |
  • Basis Pork 160° F

Customize Information technology Instructions

  • If using flank steak, follow same instructions, cooking until flank steak reaches a minimum internal temperature of 145 degrees.

  • If using ground turkey, follow same instructions as steak strips in Steps two and 3, breaking upward meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, seven-9 minutes.

  • If using ground beefiness, follow aforementioned instructions as steak strips in Steps ii and three, breaking upwards meat until no pinkish remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Coarsely chop cilantro (no demand to stalk).

    Halve and peel shallot. Slice halves into sparse strips.

    Halve lime. Cut one half into wedges and juice the other half.

    In a mixing bowl, combine chipotle seasoning and enchilada sauce. Set bated.

    Split up steak strips into a unmarried layer and pat dry.
  2. 2

    Cook the Filling

    Place a medium non-stick pan over medium-high heat and add one Tbsp. olive oil. Add steak strips to hot pan and melt undisturbed, ii minutes.

    Add shallot and stir occasionally until tender and steak is browned and reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

    Stir in 2 Tbsp. water, 1 Tbsp. lime juice, and taco seasoning. Bring to a simmer.

    In one case simmering, cook until liquid is slightly thickened, 1-two minutes.

    Remove from burner. Transfer filling to a clean cut lath and coarsely chop.
  3. 3

    Assemble the Enchiladas

    Place tortillas on a clean piece of work surface. Evenly distribute filling in centre of tortillas.

    Fold tortilla over filling, then constrict tortilla under and roll. Place rolled enchilada, seam side downwards, in prepared casserole dish.

    Repeat with remaining tortillas.
  4. 4

    Bake the Enchiladas

    Top enchiladas with chipotle-enchilada sauce and cheese.

    Bake in hot oven until cheese is melted, viii-10 minutes.

  5. 5

    Cease the Dish

    Plate dish as pictured on front of bill of fare, topping enchiladas with sour cream and cilantro. Clasp lime wedges over dish to taste. Bon appétit!

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