Chorizo & veggie enchiladas
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 10 • Difficulty: Easy
We’ve made this classic Mexican dish using lots of ZeroPoint veg
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
2 large, chopped
Red pepper
1 medium, chopped
Green pepper
1 medium, chopped
Mushrooms
340 g, chopped
Chorizo Sausage
200 g, peeled and chopped
Lime Juice, Fresh
1 tablespoon(s)
Garlic
1 clove(s), minced
Ground Cumin
½ teaspoon(s), level
Oregano, Dried
½ teaspoon(s), level
Chilli flakes
½ teaspoon(s), level
Salsa sauce dip, mild
600 g
Old El Paso White Corn Tortilla Wraps
12 wrap(s), small
Grated four cheese mix
175 g
Coriander, fresh
2 tablespoon(s)
Reduced fat soured cream
90 ml
Spring Onions
6 medium, finely sliced
Lime
1 medium, wedges
Hot Pepper Sauce (Tabasco)
1 splash(es)
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 32 x 22cm baking dish with cooking spray.
2
Mist a large frying pan with cooking spray and place over a medium-high heat. Add the onions, peppers and mushrooms, season lightly with salt and fry, stirring frequently, for about 10 minutes until softened. Stir in the chorizo, lime juice, garlic, cumin, oregano and chilli flakes. Cook for 2 minutes.
3
Spread about 200g of the salsa over the base of the dish. Spoon over half the veg filling , then top with an overlapping layer of 6 tortillas. Spoon over the remaining filling, then top with another layer of 6 tortillas and the remaining salsa. Sprinkle over the cheese, then cover with foil and bake for 15-20 minutes until bubbling and piping hot throughout.
4
Leave the enchiladas to cool slightly before serving. Sprinkle over the chopped coriander and serve with the soured cream, spring onions, lime wedges and Tabasco (if using) on the side.
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