Mexican Beef & Chorizo Enchiladas
with Corn Salsa & Sour Cream
With a flavourful beef filling, soft flour tortillas, melted Cheddar cheese, juicy corn salsa and sour cream, it's no wonder this colourful Mexican dish continues to be a hit.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 clove
garlic
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 box
diced tomatoes with garlic & onion
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 bunch
spring onion
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
½ tsp
sugar
½ tsp
salt
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Grate carrot. • Drain sweetcorn. • Roughly chop chorizo.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 5 minutes. Transfer to a small bowl. Set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add beef mince, carrot and chorizo, breaking up the beef with a spoon, until browned, 4-5 minutes. Drain any excess oil from the pan.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the sugar and the salt and bring to the boil. Reduce heat to medium, then simmer until thickened, 5 minutes.
TIP: Add a splash of water to loosen the filling, if needed.
• Preheat the grill to medium-high. Drizzle a baking dish with olive oil. • Lay a mini flour tortilla on a chopping board. Spoon some beef filling down the centre of a tortilla, then roll it up tightly and place, seam side-down, in the baking dish. • Repeat with remaining filling and tortillas, ensuring they fit together snugly. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, thinly slice spring onion. • Add spring onion and a drizzle of vinegar and olive oil to the bowl with the charred corn. • Toss to combine. Season to taste.
• Divide Mexican beef and chorizo enchiladas between plates. • Top with corn salsa and light sour cream to serve. Enjoy!