Enchiladas 'Un Poco Loco' Inspired By Miguel
with pork & smashed tortilla chips
Enchiladas get their name from the Spanish word "enchilar", meaning "to season with chili". In this recipe, we've taken out the chili, so those of you who don't love spice can still enjoy this Mexican classic!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
½ sachet(s)
BBQ spice rub
½ sachet(s)
Mexican-style spices
½
Tomato paste
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
¼ pack
Lentils
(May be present: Gluten)
1 piece
Roma tomato
¼ piece
Lime
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
20 g
Sweet chilli tortilla chips
2 piece
Wholewheat tortilla
(Contains: Tarwe May be present: Soja, Mosterd)
Not included in your delivery
½ tablespoon
Sunflower oil
50 milliliters
Water for the sauce
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Crush or mince the garlic. Slice the onion into half rings and dice the bell pepper.
Heat the sunflower oil in a large deep frying pan over medium-high heat. Fry the garlic with the bell pepper, BBQ rub*, Mexican-style spices* and half of the onion for 2 - 3 minutes. Add the tomato paste and the mince and fry for 3 - 4 minutes, separating the mince as you do so. In the meantime, drain the lentils.
*Take care, these ingredients are spicy! Use as preferred.
Add the lentils and the water (see pantry for amount). Cook for 1 minute over high heat, then lower the heat and allow to simmer gently for 4 - 5 minutes.
Did you know… lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
Meanwhile, dice the tomato and transfer to a bowl, along with the rest of the onion. Cut the lime into wedges and juice 1 wedge per person directly into the bowl. Add the sugar and season to taste with salt and pepper, then mix well to combine.
Use half of the cheese to top the tortillas, then top each one with 3 tbsp of the filling. Be sure not to use all of the filling. Roll up the tortillas and transfer to an oven dish, then top with the rest of the filling and the rest of the cheese (see Tip).
Health tip: if you're watching your salt intake, skip the rest of the cheese and use it another time.
Crush a handful of tortilla chips per person and scatter over the enchiladas, then bake in the oven for 10 - 14 minutes. Serve the enchiladas on plates with the tomato salsa alongside. Serve with the rest of the tortilla chips and any remaining lime wedges.
