Everyone loves enchiladas, but we've made them even more lovable by getting them on the table quicker. This version uses the grill to melt the cheese, and adds corn and carrot to the beef mixture for extra flavour and texture.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 tin
chopped tomatoes
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
olive oil
½ tsp
sugar
¼ tsp
salt
¼ cup
water
20 g
butter
(Contains Milk; )
• Finely chop garlic. Grate carrot. Drain sweetcorn.
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. When oil is hot, cook carrot, sweetcorn and beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute.
• Add chopped tomatoes, the sugar, salt, water and butter and bring to the boil. Reduce the heat to medium and simmer until thickened, 3-4 minutes.
TIP: Add another splash of water if the beef mixture looks dry!
• Preheat the grill to medium-high. Grease a baking dish with olive oil. • Lay a mini flourtortilla on a flat surface and spoon some of the beef mixture down the centre. Roll the tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with the remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. • Sprinkle with shredded Cheddar cheese, then bake enchiladas until cheese is melted and tortillas have warmed through, 8-10 minutes.
Little cooks: Take charge of assembling the enchiladas!
• While the enchiladas are baking, combine mixed salad leaves and a drizzle of olive oil in a large bowl. Season with salt and pepper and toss to combine.
• Divide the cheat's beef and corn enchiladas between plates. • Top with Greek-style yoghurt and serve with dressed salad leaves. Enjoy!