Classic Mexican Beef Brisket Enchiladas
with Cheddar Cheese, Sour Cream & Tomato Salad- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
This easy number is guaranteed to put smiles on everyone’s dials for dinner. With tasty packages of mildly spiced beef brisket covered in gooey melted cheese and topped with sour cream; what’s not to like?
Ingredients
1
carrot
1
tomato
1 packet
slow-cooked beef brisket
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
tomato paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
Light Sour Cream
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
⅓ cup
water
1 tsp
brown sugar
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat grill to medium-high. • Grate carrot. • Cut tomato into thin wedges. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, stirring, until tender, 2-3 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add Tex-Mex spice blend and tomato paste and cook, until fragrant, 1 minute. • Stir in the salt, water and brown sugar, until slightly thickened, 1-2 minutes. Remove from heat.
• Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon beef mixture down the centre. Roll tortilla up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. • Sprinkle with Cheddar cheese. Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
Little cooks: Take charge of assembling the enchiladas!
• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season. • Divide classic Mexican beef brisket enchiladas and tomato salad between plates. Top enchiladas with light sour cream to serve. Enjoy!
