Beef Enchiladas
with homemade enchilada sauce
Smoky ground beef and melted cheesy goodness topped with a generous drizzle of chipotle sauce make this an easy-to-cook Mexican-inspired feast that the whole household will love!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
½ pièce(s)
Oignon rouge
1 pièce(s)
Poivron
g
Mélange d’épices chili-cumin
(Peut contenir : Lait, Soya, Triticale, Noix, Blé, Arachides, Sulfites, Moutarde, Sésame)
½ tasse(s)
Cheddar, râpé
(Contient: Lait)
7.5 g
Bouillon de bœuf en poudre
(Contient: Sulfites, Soya Peut contenir : Lait, Noix, Blé, Arachides, Moutarde, Sésame)
1 pièce(s)
Tomate
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
2 cs
Sauce au chipotle
(Contient: Lait, Soya, Oeuf, Moutarde Peut contenir : Lait, Soya, Noix, Blé, Sulfites, Moutarde, Sésame, Poisson, Oeuf, Gluten, Crustacés)
Pas inclus dans votre livraison
1 cs
Farine tout usage*
(Contient: Gluten)
3.5 cc
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
0.13 cc
Sucre*
1 cs
Beurre*
(Contient: Lait)
Ustensiles
Instructions
- In a medium pot, heat 1 tbsp (2 tbsp) butter over medium.
- When butter is melted, sprinkle 1 tbsp (2 tbsp) flour over top, then stir to coat.
- Whisk in 1 cup (2 cups) water, half the Chili-Cumin Spice Blend and beef stock powder until smooth. Bring to a simmer.
- Once simmering, cook for 4-6 min, stirring often, until enchilada sauce thickens slightly.
- Remove from heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- Cut tomato into 1/4-inch pieces.
- To a medium bowl, add tomatoes, 1/8 tsp (1/4 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 3-5 min, stirring occasionally, until softened. Transfer to a plate.
- To the same pan, add beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with remaining Chili-Cumin Spice Blend.
- Return veggies to the pan.
- Stir in half the enchilada sauce. Removte from heat.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1 tsp (2 tsp) oil.
- Place tortillas on a clean work surface.
- Divide filling between tortillas.
- Roll up to close and place seam-side down in the prepared baking dish.
- Drizzle remaining enchilada sauce over top, then sprinkle with cheese.
- Broil in the middle of the oven for 3-6 min, until cheese melts and edges are slightly crispy. (TIP: Keep an eye on enchiladas so they don't burn!)
- Divide enchiladas between plates.
- Spoon salsa and dollop sour cream over top. Drizzle with chipotle sauce.*
