Cheesy DIY Lamb Enchiladas
with creme fraiche and coriander:
901 kcal:
41.5g :
40 minutesFamily Friendly
:
- Milk
- Wheat
- Barley
Easy, cheesy enchiladas! What could be better? Pork mince, peppers, and aromatic spices are all part of what makes this such an appealing dish!
2 unit(s)
Bell Pepper
50 grams
Grated Cheese
()
5 grams
Coriander
1 unit(s)
Onion
1 sachet(s)
Central American Style Spice Mix
65 grams
Creme Fraiche
()
8 unit(s)
Tortilla
()
1 sachet(s)
Chicken Stock
()
240 grams
Irish Lamb Mince
½ tbsp
Flour
½ tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
•Oven dish
1
- Preheat your oven to 240°C/220°C fan/gas mark 9. Place a pot over medium-high heat.
- Add ½ tbsp oil (per 2P) and ½ tbsp flour (per 2P) and stir together until no clumps remain.
- Mix in the Central American spice, stock and 120ml water (per 2P).
- Bring to the boil, then reduce the heat to medium-low.
- Simmer until sauce is slightly thickened, 6-8 min. Remove from heat.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the coriander (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion and bell pepper, stirring often, until softened, 5-6 mins. Season with salt and pepper. Remove from the pan and set aside.
3
- Add the pork mince to the now empty pan and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
- Once the pork has cooked, return the bell pepper and onion to the pan.
- Stir in half the sauce, then remove from heat.
NOTE: Swapping to lamb mince? Follow the recipe as written, replacing 'pork' with ‘lamb’ where necessary.
4
- Drizzle a little oil into the bottom of an oven dish.
- Lay the tortillas out on a board.
- Top each one with some of pork mixture.
- Roll up to enclose and place snugly packed, seam-side down, in the oven dish.
5
- Drizzle your enchiladas with the remaining sauce and sprinkle with cheese.
- Bake in the middle of the oven until the cheese is melted and the edges of the tortillas are slightly crispy, 2-3 min.
6
- Divide your cheesy enchiladas between plates.
- Finish with a dollop of creme fraiche and a sprinkling of coriander.
