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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.

Allergens:Sulphites/SulfiteWheat/BléSoy/SojaMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients

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

(ContainsSulphites/Sulfite)

12 unit

Flour Tortillas

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

1 cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

2 unit

Green Onions

1 unit

Lime

227 g

Grape Tomatoes

7 g

Cilantro

12 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

1.5 tbsp

Oil*

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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1

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.

2

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.

3

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.

4

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.

5

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.

6

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