Crispy Cheese Enchiladas
with Zesty Salad and Sour Cream
Searching for a recipe the whole family will love? Look no further. Enchiladas are a classic Mexican recipe and come in a number of different varieties. We’ve filled ours with a tomatoey beef and spiced kidney bean mix. If your kids are fussy about beans you can add them in at the end for the adults or mash them up! Topped with cheese and baked until bubbling and golden, this is a tex-mex classic at its very best!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
Beef Mince
½
Bell Pepper
½
Red Kidney Beans
½
Central American Style Spice Mix
200
Cherry Plum Tomatoes
½
Beef Stock Powder
½
Finely Chopped Tomatoes with Onion and Garlic
60
Mature Cheddar Cheese
(Contains Milk)
½
Lime
75
Soured Cream
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Cucumber
(May contain Celery)
Not included in your delivery
1
Olive Oil for the Dressing
40
Water for the Beef
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the beef mince and cook until browned, breaking it up with a spoon as it cooks, 4-6 mins. Meanwhile, halve and core the red pepper, then chop into 1cm pieces. Once the beef is browned, stir in the pepper and cook until softened, 2-3 mins more.
Stir the central American spice mix into the beef, cook for 1 minute (add less if the family don’t like any heat). Add the finely chopped tomatoes, stock powder and water (see ingredients for amount). Stir to dissolve the stock powder, bring to a simmer, reduce the heat to medium and cook until thickened, 10 mins. Stir every few mins. Add a splash of water if it gets dry.
In the meantime, drain and rinse the kidney beans. If your kids like kidney beans, add them in to the beef mixture now (if not we'll add them later for the adults). Grate the cheese. Zest and halve the lime. Halve the cherry plum tomatoes. Trim the ends from the cucumber, quarter lengthways and chop the into 1cm chunks. Put the tomatoes and cucumber in a mixing bowl.
Season the beef to taste with salt and pepper. Lay the tortillas on a board (2 per person), if your kids don't like kidney beans, spoon half the mixture down the centre of their tortillas now and roll them into cylinders. Then stir the kidney beans into the remaining beef mixture, spoon the mixture down the centre of the adult's tortillas and roll. TIP: Careful not to overfill your tortillas!
Line an ovenproof dish with baking paper, drizzle in a little oil, then lay in the tortillas seam-side down. Pack them in snugly. Sprinkle the cheddar on top and bake on the top shelf of your oven until golden, 12-15 mins. In a small bowl, mix ther soured cream with the lime zest. In another small bowl, mix the lime juice with the olive oil (see ingredients for amount) and some salt and pepper, this is your dressing.
Once cooked, carefully lift the enchiladas out of the tray and serve with a dollop of zesty cream if desired and serve the salad on the side. Dress anyone's salad that wants it. Enjoy!
These enchilladas look amazing. Before you take a bite, find an angle, pick a filter and share your delicious dish.#HelloFreshSnaps. Now enjoy!
