with creme fraiche and coriander
Easy, cheesy enchiladas! What could be better? Pork mince, peppers, and aromatic spices are all part of what makes this such an appealing dish!
Allergens
Utensils
Tags
Bell Pepper
2 unit(s)
Grated Cheese
50 grams
Coriander
5 grams
Onion
1 unit(s)
Central American Style Spice Mix
1 sachet(s)
Creme Fraiche
65 grams
Tortilla
8 unit(s)
Chicken Stock
1 sachet(s)
Irish Beef Mince
240 grams
Flour
0.5 tbsp
Oil
0.5 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9. Place a pot over medium-high heat.
- Add ½ tbsp oil (per 2P) and ½ tbsp flour (per 2P) and stir together until no clumps remain.
- Mix in the Central American spice, stock and 120ml water (per 2P).
- Bring to the boil, then reduce the heat to medium-low.
- Simmer until sauce is slightly thickened, 6-8 min. Remove from heat.
- Meanwhile, halve, peel and thinly slice the onion.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the coriander (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion and bell pepper, stirring often, until softened, 5-6 mins. Season with salt and pepper. Remove from the pan and set aside.
- Add the pork mince to the now empty pan and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
- Once the pork has cooked, return the bell pepper and onion to the pan.
- Stir in half the sauce, then remove from heat.
NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.
- Drizzle a little oil into the bottom of an oven dish.
- Lay the tortillas out on a board.
- Top each one with some of pork mixture.
- Roll up to enclose and place snugly packed, seam-side down, in the oven dish.
- Drizzle your enchiladas with the remaining sauce and sprinkle with cheese.
- Bake in the middle of the oven until the cheese is melted and the edges of the tortillas are slightly crispy, 2-3 min.
- Divide your cheesy enchiladas between plates.
- Finish with a dollop of creme fraiche and a sprinkling of coriander.
3740
kJ
Energy (kJ)
894
kcal
Energy (kcal)
48.5
g
Fat
24.8
g
of which saturates
71.5
g
Carbohydrate
15.5
g
of which sugars
1.1
g
Dietary Fiber
44.7
g
Protein
0
mg
Cholesterol
4.04
g
Salt
