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!
Mexican Fiesta spice blend(May be presentGluten)
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
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)
Heat a medium frying pan over a high heat. Add the corn and cook, tossing occasionally, for 4-5 minutes or until golden and lightly charred. TIP: Cover the pan with a lid or foil if the kernels are popping out. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 2-3 minutes or until softened. Add the garlic and cook for a further 1 minute, or until fragrant. Add the beef mince and season with salt and pepper. Cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add the Mexican Fiesta spice blend and cook for 1 minute or until fragrant. Add 1/2 the enchilada sauce and stir to combine. TIP: Add less of the spice blend if you're sensitive to heat!
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 for 15 minutes or until the cheese is melted and golden.
While the enchiladas are baking, finely chop the tomato. Finely chop the coriander. Add the tomato and coriander to the charred sweetcorn. Drizzle with a little olive oil and a squeeze of lemon juice. TIP: Add as much or as little lemon juice as you like. Season to taste with salt and pepper. Cut the remaining lemon into wedges.
Divide the cheesy beef enchiladas between plates and top with the Greek yoghurt. Serve with the charred corn salsa and lemon wedges.