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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Beef Broth Concentrate
Poblano Pepper, chopped
Flour Tortillas(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat your broiler to high.Wash and dry all produce. Heat a small pot over medium heat. Add 1/2 tbsp oil (dbl for 4 ppl) then sprinkle over 1/2 tbsp flour (dbl for 4 ppl) and half the Mexican seasoning. Whisk together. Add the broth concentrates and 1/2 cup water (dbl for 4 ppl). Bring to a boil, then reduce the heat to medium-low. Simmer until slightly thickened, 8-9 min.
While the sauce cooks, heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil, then the beef, peppers, 1/2 tsp garlic salt (dbl for 4 ppl) 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 half the sour cream into the beef-mixture. Season with pepper. Spray or brush an 8x8-inch baking dish (9x13-inch baking dish for 4 ppl) 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 remaining sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside. Stir together the tomatoes, lime juice, cilantro 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.