Cheesy DIY Lean Beef Enchiladas

Name: Cheesy DIY Lean Beef Enchiladas with creme fraiche and coriander
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 240 grams Irish Lean Beef Mince; 2 unit(s) Bell Pepper; 50 grams Grated Cheese; 5 grams Coriander; 1 unit(s) Onion; 2 sachet(s) Central American Style Spice Mix; 65 grams Creme Fraiche; 1 sachet(s) Chicken Stock; 8 unit(s) Tortilla; 1 sachet(s) Chipotle Paste; 1 tbsp Flour; 1 tbsp Oil; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with creme fraiche and coriander

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Easy, cheesy enchiladas! What could be better? Pork mince, peppers, and aromatic spices are all part of what makes this such an appealing dish!

Tags:

Family Friendly

Allergens:

Milk

•Barley

•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, Wheat)

8 unit(s)

Tortilla

(Contains: 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)3476 kJ

Energy (kcal)831 kcal

Fat38.8 g

of which saturates18.8 g

Carbohydrate75.3 g

of which sugars15.7 g

Dietary Fiber7.2 g

Protein48.2 g

Cholesterol0 mg

Salt6.37 g

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

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.

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.

Add the pork 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. 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. Remove from the heat and stir through the chipotle paste. Season to taste with salt and pepper, if required.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.

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.

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.