Ingredients

Method

  • Preheat oven to 200°C / 180°C fan-forced. Grease a shallow oven tray or 3.5 Litre (14 cup capacity - 36cm x 22cm x 5cm) rectangular ovenproof dish.
  • Heat half the oil in a large, non-stick fry pan over medium - high heat. Add mince and cook, stirring to break up lumps for 7 minutes or until lightly browned. Add spice mix and cook, stirring for 2 minutes. Stir in ½ cup enchilada cooking sauce. Remove from pan and set aside.
  • Add remaining oil to same hot pan. Add onion and capsicum and cook, stirring for 3 minutes. Return mince mixture, add coriander and stir to combine. Remove from the heat.
  • Combine remaining enchilada sauce and salsa. Spread 1/2 cup of the mixture over base of prepared oven tray or dish.
  • For each enchilada, place a tortilla on a flat work surface. Top with 1/2 cup of mixture and a heaped tablespoon of Mexican cheese. Roll up to enclose filling and form a log.
  • Place enchiladas in prepared dish. Repeat to make 8 enchiladas in total. Pour remaining sauce over top of enchiladas and sprinkle with remaining Mexican cheese. Bake for 25 minutes or until golden brown. Stand for 5 minutes.
  • Serve enchiladas with guacamole and coriander leaves. Serve with lime wedges.

Tips & Hints:

  • To make Guacamole: Coarsely mash 2 avocadoes with the juice of 1 lime. Stir through 1 small tomato which has been seeded and finely chopped and a ¼ small red onion which has been very finely chopped. Season with salt and cracked pepper. Sprinkle with ¼ teaspoon dried chilli flakes if desired.
  • Make a day ahead and store covered in the fridge until ready to bake. Remove from fridge 30 minutes before going in the oven.
  • Leftover enchiladas can be put into containers and refrigerated for 2 days. Reheat on a plate, covered in the microwave.

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