Cheesy DIY Beef Enchiladas
with creme fraiche and coriander
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
•Wheat
•Barley
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Bell Pepper
50 grams
Grated Cheese
(Contains Milk)
5 grams
Coriander
1 unit(s)
Onion
1 sachet(s)
Central American Style Spice Mix
65 grams
Creme Fraiche
(Contains Milk)
8 unit(s)
Tortilla
(Contains Wheat)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
240 grams
Irish Beef Mince
Not included in your delivery
½ tbsp
Flour
½ tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3740 kJ
Energy (kcal)894 kcal
Fat48.5 g
of which saturates24.8 g
Carbohydrate71.5 g
of which sugars15.5 g
Dietary Fiber1.1 g
Protein44.7 g
Cholesterol0 mg
Salt4.04 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
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 beef mince? Follow the recipe as written, replacing 'pork' with 'beef' 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.
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