18 July, 2015
Baked Enchiladas
Baked Enchiladas
Serves: 6
Ingredients:
- 6 Tortilla Wraps
- 1 tablespoon rice bran oil
- 500g lean beef mince
- 1 onion, diced
- 1 corn cob, husked and kernals remove
- 1 red capsicum, diced
- 3 spring onions, sliced
- 2 tablespoons Mexican spice mix
- 3 cups MMS
- 1 1/2 cup grated cheese
Method:
- Heat oil in heavy based frying pan over a medium heat.
- Add in your diced onion and mince and brown them both off until the meat is sealed and the onion has softened.
- Add in the Mexican spice mix, corn, red capsicum and green onions to the frying pan and fry off until aromatic.
- Lastly add in 1 cup of MMS and stir until just warmed and then remove from the heat and allow to come back to room temperature.
- Once the mince mixture has returned to room temperature stir through 1 cup of the grated cheese and then divide the mixture into 6 even portions.
- Use one portion of meat mixture to spread down the middle of one of the tortillas and wrap the meat with the tortilla placing the tortilla into a lasagne dish join side down
- Repeat with the remaining meat mixture and tortillas until your lasagne dish is full
- Top the tortillas with the remaining MMS and grated cheese
- Bake in a preheated oven at 180 degrees Celsius (160 degrees fan forced) for 30 minutes or until the cheese is golden and bubble.
- Serve with a fresh garlic salad or the Mexican Salsa Salad.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- The recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.