Cheesy Beef & Rice Enchiladas
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Cheesy Beef & Rice Enchiladas

Cheesy Beef & Rice Enchiladas

with Sour Cream & Zingy Tomato

Enchiladas - what could be more fun? Make a tasty beef, rice and bean filling, roll it up in a soft tortilla and then top the whole thing off with melted cheesy goodness and a drizzle of mild chipotle sauce. Cool things down with a dollop of sour cream, a fresh tomato salsa and a sprinkle of coriander.

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
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

1 packet

garlic paste

6

mini flour tortillas

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

½ punnet

snacking tomatoes

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Light Sour Cream

(Contains Milk;)

1 bag

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

¼ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)4227 kJ
Fat42.9 g
of which saturates21.2 g
Carbohydrate105 g
of which sugars6.4 g
Protein46.4 g
Sodium1259 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Large Frying Pan
•Baking Dish

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain

2
2

• When the rice has 7 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Stir in Mexican Fiesta spice blend and garlic paste until fragrant, 1 minute. • Add cooked rice, the butter and the water, stirring to combine, 1 minute. Season generously.

3
3

• Preheat grill to medium-high. Drizzle a large baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon filling down centre of a tortilla. Roll tortilla up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish.

4
4

• Sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

5
5

• Meanwhile, cut snacking tomatoes in half. • In a small bowl combine tomato, a drizzle of olive oil and the white wine vinegar and a pinch of salt and pepper.

6
6

• Divide cheesy beef and rice enchiladas between plates. • Serve with light sour cream, mild chipotle sauce and zingy tomato. • Tear over coriander to serve. Enjoy!