Cheesy DIY Lean Beef Enchiladas
with creme fraiche and coriander
3.8
(35)
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Milk
•Barley
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Lean Beef Mince
2 unit(s)
Bell Pepper
50 grams
Grated Cheese
(Contains: Milk)
5 grams
Coriander
1 unit(s)
Onion
2 sachet(s)
Central American Style Spice Mix
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Chipotle Paste
Not included in your delivery
1 tbsp
Flour
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3501 kJ
Energy (kcal)837 kcal
Fat39.4 g
of which saturates18.9 g
Carbohydrate75.5 g
of which sugars16.6 g
Dietary Fiber8 g
Protein48.1 g
Salt6.3 g
Potassium634.5 mg
Calcium30.9 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9. Place a pot over medium-high heat.
- Add 1 tbsp oil (per 2P) and 1 tbsp flour (per 2P) and stir together until no clumps remain.
- Mix in the Central American spice, stock and 150ml 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, 6-8 mins. Season with salt and pepper. Remove from the pan and set aside.
3
- Add the mince and half the sauce into the now empty pan and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince 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 mince has cooked, return the bell pepper and onion to the pan. Remove from the heat and stir through the chipotle paste. Season to taste with salt and pepper, if required.
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 mince.
- Roll up to enclose and place snugly packed, seam-side down, in the oven dish.
5
- Mix the remaining sauce with the creme fraiche and season to taste with salt and pepper.
- Drizzle your enchiladas with the remaining sauce and smoothen with the back of a spoon, then sprinkle with cheese.
- Bake in the middle of the oven until the cheese is melted and the edges of the tortillas are slightly crispy, 5-8 mins.
6
- Divide your cheesy enchiladas between plates.
- Finish with a sprinkling of coriander.
