Tex-Mex Beef & Poblano Enchiladas

Name: Tex-Mex Beef & Poblano Enchiladas with Pico de Gallo & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 1/2 tbsp Sour Cream; 1 Tomato; 1 unit Long Green Pepper; 10 oz Ground Beef; 1 Tomato; 1 Lime; 6 Tortillas; 2 unit Scallions; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; 1 tbsp Cooking Oil, tbsp

with Pico de Gallo & Lime Crema

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1 Tomato
1 unit Long Green Pepper
10 oz Ground Beef
1 Tomato
1 Lime
6 Tortillas
2 unit Scallions
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
1 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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
6

Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.

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