When it comes to Mexican food, enchiladas are a secret dinner hero. They are easy to assemble, covered in a delicious sauce, filled with beef, red pepper and pinto bean filling then baked until bubbly and melty. These enchiladas are served with a side salade.
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preparation time: 15 min
Total time: 35 min - difficulty level: 1
- recipe ID: CF91
- cuisine region: Mexican
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You Will Need
- baking dish (2 portions: 9" x 9", 4 portions: 13" x 9", 6 portions: 17" x 11")
- pan
- pot
- whisk
- foil
- fork
- knife
- cutting board
- water
- salt
- oil
Preparation
1
Make and cook the filling:
Preheat the oven to 400F to cook the enchiladas.
Cut the onion and red pepper* in 1 cm dices. In a pan on medium high heat, add the oil ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and the diced onion and red pepper. Cook about 5 minutes or until soft. Add the ground beef, salt ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and cook an until fully cooked – about 6 minutes. Add the adobo spice, pinto beans and mash the beans slightly with a fork to obtain a creamier texture. If the mixture is too thick add water 2 tbsp at a time until desired texture. Taste the filling and adjust seasoning.
*Red peppers are slightly spicy.
Note: Ensure the beef is cooked to at least 160F.
2
Make the sauce: In the pot add the enchilada sauce mix and water (1/2 cup, 1 cup, 1 1/2 cup). Whisk the sauce and bring to a simmer on medium heat – stirring regularly. Turn off the heat and set aside.
3
Assemble the enchiladas: In the baking dish*, evenly spread a bit of enchilada sauce (2 tbsp, 1/4 cup, 1/3 cup). Place enchilada sauce in a plate (3 tbsp, 1/3 cup, 1/2 cup) – Add sauce in the plate as needed. Place a corn tortilla in the enchilada sauce and place 3 tbsp to 1/4 cup filling in the tortilla. Roll up the tortilla* and place it in the baking dish. Repeat with all the tortillas.
*Note: Baking dish recommended size:
– 2 portions: 9″ x 9″
– 4 potions: 13″ x 9″
– 6 portions: 17″ x 11″
*Note: Do not wrap the tortilla tightly or the tortilla will crack.
4
Cook the enchilas: Top the enchiladas with the rest of the enchilada sauce and the mozzarella. Cover with foil and bake 10 minutes. Remove the foil and bake an additional 5 minutes or until the cheese golden.
5
Made the salad and Serve: Dice the tomato. Serve the enchiladas with mixed greens, tomatoe dices and lemon dressing.
Ingredients
Included
2 Portions
4 Portions
6 Portions
Health Fact
Regina Naturopathic
Dr. Craig Herrington, Nathuropath
SPINACH
Spinach are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Get kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
Making this recipe with kids?
Ask the child to help by completing step 1, 4 and 5.
- Mash the beans and pork with a fork to make the mixture creamier.
- Top the enchiladas with the rest of the sauce and cheese.
- Place the mixed greens on the plates.
Wine Pairings
BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78
TRADITIONAL BEE – PRAIRIE BEE
Mead – the world’s oldest fermented beverage – comes to you now in it’s purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
Price (SLGA): $21.50
Tags
Note: We cannot guarantee any dish is allergen free.
Weight Watchers Smart Points
Nutritional Information
