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Mexican Beef Enchiladas

Mexican Beef Enchiladas

with Corn-Tomato Salsa & Sour Cream

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

Allergens:GlutenSoyMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 unit

brown onion

1 unit

carrot

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 sachet

enchilada sauce

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

tomato

1 packet

sour cream

(ContainsMilk)

1 cube

beef stock

1 tin

sweetcorn

Not included in your delivery

olive oil

½ tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3771 kJ
Fat44 g
of which saturates18.2 g
Carbohydrate70.1 g
of which sugars24.7 g
Dietary Fibre0 g
Protein48.7 g
Cholesterol0 mg
Sodium2134 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).

2

SPICY! The spice blend is spicy, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and carrot. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce, crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people) and stir to combine.

3

Drizzle a medium baking dish with olive oil. 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 the baking dish.

4

Preheat the grill to medium-high. Top the enchiladas with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas are warmed through, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the enchiladas!

5

While the enchiladas are grilling, finely chop the tomato. Drain the sweetcorn. In a medium bowl, combine the corn, tomato, olive oil (2 tsp for 2 people / 1 tbs for 4 people), the vinegar and a pinch of salt and pepper.

6

Divide the Mexican beef enchiladas between plates. Top with the sour cream and tomato salsa.