Recipe

Lazy Enchiladas

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Lazy Enchiladas

Spicy oven-baked Enchilada casserole topped with cheddar cheese, served with fresh salsa on the side.




Ingredients to serve 2

  • 3 tbsp x Enchilada Spice Mix
  • 1½ tbsp x corn starch
  • 1½ tsp x vegetable stock granules
  • 1½ cups x boiling water (for vegetable stock)
  • ½ sachet x tomato paste
  • 1 tsp x sticky brown sugar
  • 1½ cloves x garlic – crush, peel and chop finely
  • ½ x red onion – peel and chop finely
  • ½ x sweet potato – peel and dice (2cm)
  • ½ tin x kidney beans – open and drain
  • 2 x tortillas – cut into squares (3cm)
  • 75g x cheddar cheese – grate coarsely
  • 1 x tomatoes
  • 1 tbsp x lemon juice
  • 5g x fresh coriander – chop coarsely
  • 3 tbsp x olive oil for the salsa (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 6 tbsp x Enchilada Spice Mix
  • 3 tbsp x corn starch
  • 3 tsp x vegetable stock granules
  • 3 cups x boiling water (for vegetable stock)
  • 1 sachet x tomato paste
  • 2 tsp x sticky brown sugar
  • 3 cloves x garlic – crush, peel and chop finely
  • 1 x red onion – peel and chop finely
  • 1 x sweet potato – peel and dice (2cm)
  • 1 tin x kidney beans – open and drain
  • 4 x tortillas – cut into squares (3cm)
  • 150g x cheddar cheese – grate coarsely
  • 2 x tomatoes
  • 2 tbsp x lemon juice
  • 10g x fresh coriander – chop coarsely
  • 6 tbsp x olive oil for the salsa (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Preparation: Preheat oven to 200°C. Prepare all ingredients as indicated above. Cut lemons in half and juice.

Step 2

Sweet potato: Place a saucepan of lightly salted boiling water on high heat. Add the diced sweet potato and leave to simmer on medium heat for 8 minutes. Drain and set aside.

Step 3

Enchilada sauce: Add the vegetable stock granules to the boiling water (see quantity above) in a large mixing bowl and mix well. Place the corn starch in a separate small bowl (or mug) and mix with a little water to get a watery paste. Then add the corn starch, sticky brown sugar and tomato paste to the vegetable stock and mix well. Set aside. Now heat a few glugs of olive oil in a large frying pan on medium heat. Add the Enchilada Spice Mix and stir for about a minute. Then pour in the vegetable stock mixture and increase the heat to medium high, until the sauce is boiling gently. Turn the heat down to low and cook until the sauce thickens (about 2 minutes), stirring constantly. Remove from heat and set aside.

Step 4

Enchilada casserole: Place a few glugs of olive in a large frying pan over medium heat. Add HALF the red onion and TWO THIRDS of the chopped garlic to the pan and sauté for about 5 minutes. Now add the sweet potato, kidney beans, tortillas and Enchilada Sauce. Mix gently until combined. Transfer the mixture to an ovenproof casserole dish. Top with the cheese and bake in the preheated oven for 20 minutes until the cheese is nice and brown on top.

Step 5

Salsa: Combine tomatoes, fresh coriander, the rest (ONE THIRD) of the garlic and the rest (HALF) of the onions in a bowl. Add the olive oil (see quantity above) and lemon juice, salt and freshly ground pepper to taste. Mix well.

Step 6

Serve: Divide the Enchilada casserole between the plates with a serving of salsa on the side.