Mexican Beef & Chorizo Enchiladas
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Mexican Beef & Chorizo Enchiladas

Mexican Beef & Chorizo Enchiladas

with Corn Salsa & Sour Cream

With a flavourful beef filling, soft flour tortillas, melted Cheddar cheese, juicy corn salsa and sour cream, it's no wonder this colourful Mexican dish continues to be a hit.

Allergens:
Milk
•Gluten
•Soy
•Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1 clove

garlic

1

carrot

1 tin

sweetcorn

1 packet

beef mince

1 box

diced tomatoes with garlic & onion

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites. )

1 bunch

spring onion

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

30 g

butter

(Contains Milk;)

½ tsp

sugar

½ tsp

salt

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)5217 kJ
Fat73.5 g
of which saturates33.7 g
Carbohydrate70 g
of which sugars26.5 g
Protein71.6 g
Sodium4109 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Lid
•Baking Dish

Instructions

1
1

• Finely chop garlic. • Grate carrot. • Drain sweetcorn. • Roughly chop chorizo.

2
2

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 5 minutes. Transfer to a small bowl. Set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add beef mince, carrot and chorizo, breaking up the beef with a spoon, until browned, 4-5 minutes. Drain any excess oil from the pan.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

3
3

• 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 diced tomatoes with garlic & onion, the sugar and the salt and bring to the boil. Reduce heat to medium, then simmer until thickened, 5 minutes.

TIP: Add a splash of water to loosen the filling, if needed.

4
4

• Preheat the grill to medium-high. Drizzle a baking dish with olive oil. • Lay a mini flour tortilla on a chopping board. Spoon some beef filling down the centre of a tortilla, then roll it up tightly and place, seam side-down, in the baking dish. • Repeat with remaining filling and tortillas, ensuring they fit together snugly. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

5
5

• Meanwhile, thinly slice spring onion. • Add spring onion and a drizzle of vinegar and olive oil to the bowl with the charred corn. • Toss to combine. Season to taste.

6
6

• Divide Mexican beef and chorizo enchiladas between plates. • Top with corn salsa and light sour cream to serve. Enjoy!