with Mexican Cheese Blend & Hot Sauce Crema
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!
Allergens
Utensils
Tags
Long Green Pepper
1 unit
Sour Cream
3 tablespoon
Hot Sauce
1 teaspoon
Ground Beef
10 ounce
Southwest Spice Blend
1 tablespoon
Green Salsa
7.06 ounce
Flour Tortillas
6 unit
Mexican Cheese Blend
0.5 cup
Salt
Pepper
Cooking Oil
2 teaspoon
• 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. • 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 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.
• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and serve. ***Ground Beef is fully cooked when internal temperature reaches 160º.***
880
kcal
Calories
57
g
Fat
24
g
Saturated Fat
55
g
Carbohydrate
8
g
Sugar
2
g
Dietary Fiber
38
g
Protein
145
mg
Cholesterol
1830
mg
Sodium
with Dark Meat Chicken, Mexican Cheese Blend & Hot Sauce Crema
plus Red Pepper Jam, Cucumbers & Crispy Fried Onions
