with tomato and scallion salsa
The name of this popular Mexican dish derives from two Aztec words meaning 'chilli' and 'flute'—references to its rolled-up nature and the sauce it's often eaten with. These particular enchiladas are stuffed full of spiced beef and cheese and paired with a zingy salsa.
Allergens
Utensils
Tags
Tortilla
8 unit(s)
Tomato
2 unit(s)
Ketchup
1 sachet(s)
Central American Style Spice Mix
2 sachet(s)
Lemon
1 unit(s)
Irish Beef Mince
240 grams
Grated Cheese
50 grams
Scallion
2 unit(s)
Carrot
1 unit(s)
Creme Fraiche
110 grams
Worcester Sauce
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Zest then halve the lemon. Cut half into thick wedges and juice the rest.
- Chop the tomatoes into small pieces.
- Trim and grate the carrot (no need to peel). Trim and thinly slice the scallion.
- In a bowl mix the tomato with half the scallion then season with salt, pepper and 1 tsp lemon juice (per 2P).
- Heat a pan on medium-high heat (no oil).
- Once the pan is hot, add the mince and fry until browned, 5-6 mins.
- Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
- Season with salt and pepper.
- Once mince is cooked, add the grated carrot, Central American style spice, worcester sauce and ketchup to the pan.
- Add 50ml water (per 2P) and mix well.
- Cook for 1 min and remove from the heat.
- Season to taste with salt and pepper.
- Lay the tortillas on a board, spoon some of the mince down the centre of each, then roll them up to enclose the filling.
- Drizzle a little oil into the bottom of an ovenproof dish then lay in the wraps.
- Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
- Use a spoon to spread the half creme fraiche over the top. Sprinkle over the cheese.
- Bake on the top shelf of your oven until golden, 8-10 mins.
- Meanwhile, mix the remaining creme fraiche with the lemon zest.
- Season to taste salt and pepper then mix well to combine.
- Once cooked, remove the enchiladas from the oven.
- Divide between plates.
- Top with a dollop of zesty creme fraiche.
- Serve with tomato salsa, lemon wedges.
- Garnish with remaining scallions.
3745
kJ
Energy (kJ)
895
kcal
Energy (kcal)
49.9
g
Fat
27.7
g
of which saturates
70.6
g
Carbohydrate
14.1
g
of which sugars
8.3
g
Dietary Fiber
42.8
g
Protein
0
mg
Cholesterol
6.61
g
Salt
