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Mexican Recipes
Cheesy Beef, Pepper and Corn Enchiladas

Cheesy Beef, Pepper and Corn Enchiladas

with DIY Pico de Gallo

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Enchiladas - what could be more fun? Tender smoky beef and melted cheesy goodness are topped with a generous dollop of sour cream. Let the whole family chip in for this Mexican-inspired fave.

Preparation Time30 minutes
Cooking difficultyLevel 2

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

2 unit

Beef Broth Concentrate

200 g

Green Bell Pepper

⅓ cup

Corn Kernels

2 tbsp

Mexican Seasoning

¾ tsp

Garlic Salt


12 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)

1 cup

Monterey Jack Cheese, shredded


2 unit

Green Onions

1 unit


227 g

Grape Tomatoes

7 g


12 tbsp

Sour Cream


1 tbsp

All-Purpose Flour


Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories760 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate56 g
Sugar6 g
Dietary Fiber3 g
Protein40 g
Cholesterol120 mg
Sodium1710 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high and wash and dry all produce. Heat a small pot over medium heat. Add 1 tbsp oil then sprinkle over the flour and half the Mexican seasoning. Whisk together. Add the broth concentrates and 1 cup water. Bring to a boil, then reduce the heat to medium-low. Simmer until slightly thickened, 8-9 min.


While the sauce cooks, core, then cut bell peppers into 1/2-inch pieces. Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil, then the beef, peppers, 3/4 tsp garlic salt and remaining Mexican seasoning. Cook, stirring occasionally, until peppers are tender-crisp and beef is cooked through, 4-5 min.** Remove from heat.


Stir half the enchilada sauce, corn and 3 tbsp sour cream into the beef-mixture. Season with pepper. Spray or brush a 9x13-inch baking dish with some oil. Place one tortilla on your cutting board. Top with 1/4 cup beef mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and beef mixture.


Drizzle the tops of the enchiladas with the remaining enchilada sauce and sprinkle with the cheese. Broil in middle of oven until the cheese has melted and crisped, 3-4 min.


While the enchiladas broil, zest, then juice the lime. Halve the tomatoes. Thinly slice the green onions. Roughly chop the cilantro. Stir together the sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside. Stir together the tomatoes, lime juice and green onions in a medium bowl. Season with salt and pepper. Set aside.


Divide the enchiladas between plates. Top with the pico de gallo and a dollop of lime crema.