Mexican Beef Enchiladas with Corn Salsa & Sour Cream
Top rated | Available all September
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
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.
Ingredients
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 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains: Milk)
1 bag
coriander
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk)
½ tsp
sugar
½ tsp
salt
½ tsp
vinegar (white wine or red wine)
Utensils
Cooking Steps
• Finely chop garlic. • Grate carrot. • Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn 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 and carrot and cook, 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."
• 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, 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.
• 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.
• Meanwhile, thinly slice coriander. • Add coriander and a drizzle of vinegar and olive oil to the bowl with the charred corn. • Toss to combine. Season to taste.
• Divide Mexican beef enchiladas between plates. • Top with corn salsa and light sour cream to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: A well-loved dish with bold, satisfying flavours, though some found the tomato base quite rich and a touch sweet.
- Ease of prep: Quick and straightforward to pull together, though some found the mini tortillas tricky to roll and fill neatly.
- Suggestions: Many suggested adding a tomato or enchilada sauce over the top before grilling to prevent dryness; others recommended using only half the spice blend to manage saltiness, and adding black beans or kidney beans to the mince for extra substance. A simple green side salad or Mexican rice was frequently mentioned as a welcome addition, and several cooks boosted the corn salsa with avocado, lime juice, or cucumber.
- Leftovers: This dish reheats beautifully, with several customers noting the flavours deepened overnight and made a great next-day lunch.
- Portions: Most found the serve generous, though a number felt the cheese, sour cream, and corn salsa could all be a little more generous.
