---
title: "Tex-Mex Beef & Poblano Enchiladas"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tex-mex-beef-and-poblano-enchiladas-5f8deb7c3f2dfe7467488bda
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Spicy
  - Easy Prep
rating: 4.5
rating_count: 18400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many raved about the amazing taste, with some calling it better than restaurant quality. A few found the sauce too tomato-heavy or spicy."
  - theme: Ease of prep
    text: "First-time enchilada makers found this recipe surprisingly easy and delicious to prepare at home."
nutrition:
  calories: 850
  protein: 41
  fat: 51
  saturated fat: 21
  carbohydrates: 53
  sugar: 11
  fiber: 3
  cholesterol: 130
  sodium: 1760
  trans fat: 1.5
  potassium: 550
  calcium: 300
  iron: 4.3
image: "https://images.recipes.furrysalamander.com/Enchilada%20Recipes/tex-mex-beef-poblano-enchiladas.avif"
---

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice @tomato{1%unit}. Core, deseed, and dice @long green pepper{1%unit}. Trim and thinly slice @scallions{1%unit}. Quarter @lime{1%unit}.

In a #small bowl{}, combine diced tomato, sliced scallions, a drizzle of @cooking oil{2%tbsp}, and juice from 1 lime wedge (2 wedges for 4 servings). Season with @salt{} and @black pepper{}. In a separate #small bowl{}, combine @sour cream{2%tablespoon} 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 the diced long green pepper, 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 @ground beef{10%ounce}*, half the @Tex-Mex paste{1%unit}, half the @Southwest Spice Blend{1%tablespoon} (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 the cooked long green pepper to pan; stir to combine. Turn off heat.

Place a small amount of filling on one half of each @flour tortillas{4%unit}. 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{1%unit}, 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 Blend{1%cup}. 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.