Beef Enchiladas
with DIY Enchilada Sauce and Lime Crema- Sulphites
- Wheat
- Milk
- Soy
- Milk
- Soy
- May contain traces of allergens
- Sulphites
- Mustard
- Peanuts
- Sesame
- Tree nuts
- Wheat
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Ground beef • Beefsteak tomato • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Yellow onion • Lime • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour).
Ingredients
250 g
Ground Beef
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
1 unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Lime
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Tomato
Not included in your delivery
1 tbsp
Butter*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
All-Purpose Flour*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- In a medium pot, heat 1 tbsp (2 tbsp) butter over medium-high.
- When butter is melted, add Enchilada Spice Blend, stock powder and 1 tbsp (2 tbsp) flour over top, then stir to coat. Cook for 1 min, stirring frequently, until fragrant.
- Add 3/4 cup (1 1/2 cups) water and tomato sauce base. Whisk to combine. Bring to a simmer.
- Cook for 4-6 min, stirring often, until enchilada sauce thickens slightly.
- Remove from heat.
- Meanwhile, peel, then cut onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a medium bowl.
- Core, then cut pepper into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) to the same bowl as onions.
- Cut tomato into 1/4-inch pieces. Add to medium bowl with onions and peppers.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, add sour cream, half the lime zest and half the lime juice. Stir to combine. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef, remaining onions and remaining peppers. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add half the enchilada sauce (from step 1) and cook for 3-4 min, stirring often, until thickened. Season with salt and pepper.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1/2 tbsp (1 tbsp) oil.
- On a clean work surface, divide beef filling between tortillas.
- Roll up to close enchiladas 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.)
- Let enchiladas rest for 5 min before serving.
- Meanwhile, to the medium bowl with tomatoes, peppers and onions, add remaining lime juice, remaining lime zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Divide enchiladas between plates.
- Top with lime crema and fresh salsa.
- Squeeze a lime wedge over top, if you like.
