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One-Pan Beef Enchiladas Verdes with Mexican Cheese Blend & H

2 servings


30 minutes

total time


2 * 1 unit Long Green Pepper

2 * 3 tablespoon Sour Cream

2 * 1 teaspoon Hot Sauce

2 * 10 ounce Ground Beef

2 * 1 tablespoon Southwest Spice Blend

2 * 7.06 ounce Green Salsa

2 * 6 unit Flour Tortillas

2 * ½ cup Mexican Cheese Blend

2 * Salt

2 * Pepper

2 * 2 teaspoon Cooking Oil


• 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.


Serving Size



890 kcal

Total Fat

57 g

Saturated Fat

23 g

Unsaturated Fat


Trans Fat



145 mg


1750 mg

Total Carbohydrate

56 g

Dietary Fiber

2 g

Total Sugars

8 g


38 g

2 servings


30 minutes

total time
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