Beef Enchilada with Salad

In the kitchen, we are all fans of this Mexican dish. We fill a flour tortilla with a flavoursome beef chili stew and top the filled tortilla with cheese. Served with a rich Mexican salad and lime dressing.

Tortilla (flour), free-range minced beef, red bell pepper, carrot, celery, garlic, iceberg lettuce, cucumber, corn, red chili, white onion, brown beans, chickpeas, mature cheese, crème fraîche, tomato purée, Worcestershire sauce, mint, parsley, oregano, chili powder, smoked paprika, cinnamon, ginger, coriander, cumin, lime, homemade veal stock, sunflower oil, homemade dressing (sunflower oil, pasteurised egg yolk, white wine vinegar, Dijon mustard, organic vegetable stock, Tabasco, curry, pepper and salt), pepper & salt

Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.

Microwave

Heat the enchiladas loosely covered for 3-4 minutes (1 person) to 4-6 minutes. Serve with the Mexican salad (cold).

Oven — 200°C, 35 minMarleen's choice

Preheat the enchiladas covered with an oven-safe plate or aluminium foil for 10-15 minutes (1 person) to 20-25 minutes, then uncover and bake for an additional 5-10 minutes. Serve with the Mexican salad (cold).

Energy200,65 kcal

Protein9,24 g

Fat10,95 g

of which saturated3,99 g

Carbohydrates14,77 g

Dietary fibre3,48 g

Salt0,95 g

Average weight: 540 g