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Mexican Beef Enchiladas

Mexican Beef Enchiladas

with Charred Corn Salsa

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Enchiladas are one of our favourite Mexican dishes – the mildly spiced, aromatic flavours get extra special with some time in the oven where they can mix and mingle. Top the whole thing off with a corny salsa and some cooling yoghurt and it’s like a fiesta in your mouth!

Allergens:GlutenMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 clove

garlic

1 unit

brown onion

1 tin

sweetcorn

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 packet

enchilada sauce

6 unit

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

tomato

1 bag

coriander

1 unit

lemon

1 packet

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3410 kJ
Fat31.7 g
of which saturates12.6 g
Carbohydrate75.4 g
of which sugars22.5 g
Protein52 g
Sodium2070 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
Baking Dish
Instructions
Instructions
Get prepped
Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn. Finely chop the brown onion. Finely chop the garlic (or use a garlic press)

CHAR THE CORN
CHAR THE CORN
2

Heat a medium frying pan over a high heat. Add the corn and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels are popping out.

Make the filling
Make the filling
3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and season with salt and pepper. Cook, breaking up with a wooden spoon, until browned, 4-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add 1/2 the enchilada sauce and stir to combine.

Bake the enchiladas
Bake the enchiladas
4

Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll the tortillas to close and place, seam-side down, in a medium baking dish. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 15 minutes.

MAKE THE CORN SALSA
MAKE THE CORN SALSA
5

While the enchiladas are baking, finely chop the tomato and coriander. Cut the lemon (see ingredients list) into wedges. Add the tomato and coriander to the bowl with the charred sweetcorn. Drizzle with a little olive oil and a squeeze of lemon juice. Season to taste with salt and pepper. TIP: Seasoning is key in salsa! Taste, and season with more salt, pepper or lemon juice if you like.

Serve up
Serve up
6

Divide the cheesy beef enchiladas between plates and top with the Greek yoghurt. Serve with the charred corn salsa and lemon wedges.