Tex-Mex Beef & Poblano Enchiladas
with Pico de Gallo & Lime Crema
When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are a total unsung dinner hero. Technically easier-to-assemble burritos smothered in a delicious sauce, these weeknight wonders offer so much more than “food on the table.” This Tex-Mex version is filled with a combo of spiced beef and poblano, topped with a bold red sauce and Mexican cheese, then baked until bubbly and melty. With a finishing touch of fresh pico and lime crema, that’s a whole ‘lada deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
1 unit
Poblano Pepper
2 unit
Scallions
1 unit
Lime
2 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
1 unit
Tex-Mex Paste
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Core, deseed, and dice poblano. Trim and thinly slice scallions. Quarter lime.
• In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and pepper. • In a separate small bowl, combine sour cream with lime juice to taste. Add 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 pan over medium-high heat. Add poblano, salt, and pepper; cook until just softened, 3-4 minutes. Transfer to a third small bowl. • Add another drizzle of oil to same pan. Add beef*, half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), 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. • Return poblano to pan; stir to combine. Turn off heat.
• 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 an 8-by-8-inch baking dish (9-by-13inch dish for 4 servings) or an ovenproof pan.
• In a bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste and Southwest Spice, and ½ cup water (¾ cup for 4 servings). • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes
• Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
