One-Pan Beef Enchiladas Verdes
with Mexican Cheese & Hot Sauce Crema
We’re very into verde. Don’t get us wrong, we love a red salsa as much as anyone. But when it comes to these enchiladas? Team green all the way. This mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens. But be warned: After this dinner, your entire enchilada-world may be turned upside down. Welcome to the dark (green) side!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
2 unit
Scallions
1 teaspoon
Hot Sauce
4 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
7.06 ounce
Green Salsa
½ cup
Mexican Cheese Blend
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Heat broiler to high. Wash and dry produce. • Halve, deseed, and thinly slice poblano 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 poblano; season with salt and pepper. Cook, stirring, until poblano is softened and lightly blistered, 5-7 minutes.
• Add a drizzle of oil, pork*, scallion whites, and Southwest Spice to pan with poblano; season with 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 filling to a medium bowl. Wipe out pan.
Swap in beef for pork; cook 4-6 minutes.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for 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.
• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and sprinkle with scallion greens. Serve.
