Baked cheesy beef enchiladas
Ready in around 30 mins
- Energy: 3269kj (782Kcal)
- Protein: 55g
- Carbohydrate: 71g
- Fat: 30g
- Contains: Gluten, Milk, Soy
Preheat the oven to 210℃ (fan bake).
1. TO COOK THE SLOW COOKED BEEF:
Heat a drizzle of oil in a large frying pan over a medium-high heat. Once hot add the slow cooked beef and cook for 3-4 mins. Use a wooden spoon to break up any large clumps. Stir in the enchilada sauce and bring up to a gentle simmer and cook for a further 3-4 mins. Season with salt and pepper.
2. TO COOK THE BEEF ENCHILADAS:
Spray a large deep-sided ovenproof dish with cooking spray (or lightly oil). Remove the tortillas from their packaging and warm in the microwave on high for 40 secs to soften. Lay out the tortillas on the bench. Place two heaped tbsps of the enchilada beef mix in the center of each tortilla. Spread out evenly across the length of the tortilla using the back of a spoon. Roll up each tortilla and place into the dish side by side in one even layer. Finish by spooning over the cheese sauce and spread evenly across the top of the enchiladas using a knife. Place into the oven and bake for 15 mins or until the top is golden.
3. TO PREPARE THE SALSA:
Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the black beans and corn and cook for 2-3 mins. Remove from the pan and place into a serving bowl. Slice the spring onions on the diagonal into ½ cm slices. Roughly chop the Italian parsley and dice the tomato into 1 cm cubes. Add to the bowl with the beans and corn then drizzle with a little olive oil, season with salt and pepper then toss to combine.
Using a fish slice, divide the enchiladas between plates. Top with a serving of salsa and a dollop of sour cream.
- 1 pack of slow cooked beef
- 1 pack of tortillas
- 1 pot of enchilada sauce
- 1 pot of cheese sauce
- 1 pot sour cream
- 1 pot of black beans and corn
- 1 tomato
- 2 spring onions
- 1 bag of Italian parsley