With a flavourful beef filling, soft flour tortillas, melted Cheddar cheese, corn salsa and sour cream, it's no wonder this colourful Mexican dish continues to be so popular.
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diced tomatoes with garlic & onion
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
light sour cream(ContainsMilk)
shredded Cheddar cheese(ContainsMilk)
Mexican Fiesta spice blend(May be present Gluten)
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Finely chop the garlic. Grate the carrot. Drain the sweetcorn.
Heat a large frying pan over a high heat. When the pan is hot, cook the sweetcorn, tossing, until lightly charred, 5 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a spoonful for the salsa!) and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and carrot and cook, breaking up with a spoon, until browned, 4-5 minutes.
TIP: Cover the pan with a lid to stop the kernels "popping out."
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & onion, the sugar and salt and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes. Season with salt.
TIP: Add a splash of water if the beef mixture looks dry!
Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll up the tortillas to close and place, seam-side down, in a baking dish. Sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 15 minutes.
While the enchiladas are baking, roughly chop the coriander. Add the coriander and reserved onion to the corn. Drizzle with olive oil and add the vinegar. Season with salt and pepper. Toss to coat.
Divide the Mexican beef enchiladas between plates. Top with the corn salsa. Serve with the light sour cream.