Beef Enchiladas

Name: Beef Enchiladas with homemade enchilada sauce
Total time: 30 min
Yield: 2
Cuisine: Mexicaine
Ingredients: 250 g Dinde hachée; 6 pièce(s) Tortillas de farine; ½ pièce(s) Oignon rouge; 1 pièce(s) Poivron; 11 g Mélange d’épices chili-cumin; ½ tasse(s) Cheddar, râpé; 7.5 g Bouillon de bœuf en poudre; 1 pièce(s) Tomate; 1 pièce(s) Crème sure; 2 cs Sauce au chipotle; 1 cs Farine tout usage*; 3.5 cc Huile*; 0.13 cc Sel*; 0.13 cc Poivre*; 0.13 cc Sucre*; 1 cs Beurre*

with homemade enchilada sauce

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

Allergènes:

Sulfites

•Blé

•Lait

•Soya

•Oeuf

•Moutarde

•Gluten

Produit dans une installation 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.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

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

11 g

Mélange d’épices chili-cumin

(Peut contenir: Triticale, Noix, Blé, Arachides, Sulfites, Soya, Moutarde, Lait, Sésame)

½ tasse(s)

Cheddar, râpé

(Contient: Lait)

7.5 g

Bouillon de bœuf en poudre

(Contient: Soya, Sulfites Peut contenir: Lait, Moutarde, Noix, Arachides, Sésame, Blé)

1 pièce(s)

Tomate

1 pièce(s)

Crème sure

(Contient: Lait Peut contenir: Lait)

2 cs

Sauce au chipotle

(Contient: Oeuf, Lait, Moutarde, Soya Peut contenir: Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)

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)

Informations nutritionnelles

Énergie (kcal)830 kcal

Graisses44 g

dont saturés17 g

Glucides69 g

dont sucres17 g

Fibres5 g

Protéines42 g

Cholestérol160 mg

Sel2390 mg

Gras Trans1 g

Potassium1000 mg

Calcium500 mg

Fer5.5 mg

Ustensiles

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Bol à mélanger, moyen

•Grande poêle antiadhésive

•Plat de cuisson de 20x20 cm

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!)