Easy Enchiladas baked with Cheesy Sauce

Take you enchilada game up a notch by baking them in this deliciously easy Mexican style cheese sauce. Using our Base Mince recipe, add some Mexican ingredients and this is another quick and easy mid-week meal

5 mins

Ingredients

  • 500g Hellers Base Mince recipe
  • 1 red or yellow pepper finely diced
  • 1 can black beans drained – use 2 if you want to bulk out the recipe
  • ½ cup corn kernels
  • 15g taco or nacho seasoning – adjust to taste
  • 4-6 small tortillas
  • 1 cup grated cheese
  • Cheesy Mexican Style Sauce:
  • 3 cup freshly grated cheese – mixture of cheddar and colby works well
  • 1 tbsp cornflour
  • 375g can evaporated milk
  • ¼ cup plain milk + extra if sauce becomes to thick
  • ½ tsp onion powder
  • ¼ tsp white sugar
  • 1 tsp salt
  • 1 tsp hot sauce optional
  • To serve: jalapenos, fresh coriander, spring onions finely sliced

Method

  1. Preheat oven 200C and grease a large deep sided oven proof dish with oil
  2. In a medium pot sauté the pepper in a little oil over low-medium heat until tender. Add the base mince, taco seasoning, corn, black beans and simmer for 3-5 mins. Adjust the seasoning to your taste and set aside
  3. To make the cheesy sauce toss the grated cheese and cornflour together in a small saucepan. Add all the remaining ingredients and stir together over medium-low heat until smooth
  4. To assemble the enchiladas, start by spreading a little cheesy sauce over the bottom of the baking dish. Now place a spoonful of mince mixture along the center of each tortilla and top with a small amount of grated cheese, fold in half and place into the baking dish – repeat for remaining tortillas
  5. Pour the cheesy sauce over and around the enchiladas, sprinkle with remaining grated cheese and bake in the oven until bubbly and golden
  6. Garnish with fresh coriander, spring onions and jalapenos – and additional for the table and serve with a fresh green side salad