Equipment
- 1 Baking dish
- 1 Medium pot
- 1 Large frypan
- 1 Small bowl
Ingredients
- oil spray
Sauce
- 2 tbsp / 30 ml olive oil
- 400 g pasta sauce
- 2 tbsp / 26 g flour or gluten-free flour
- 1 cup / 250 ml chicken stock
- 2 tbsp Mexican seasoning
Filling
- 1 brown onion
- 2 cloves garlic
- 1 carrot
- 400 g brown lentils canned
- 1 cup / 80 g baby spinach
- 1 tbsp / 15 ml olive oil
- 400 g refried beans
- 1 tbsp Mexican seasoning
Enchiladas
- 6 tortillas or gluten-free tortillas
- 90 g cheese
Sweet chilli cream
- ½ cup / 125 g sour cream
- 2 tbsp / 40 g sweet chilli sauce
Instructions
Before you start
- Preheat oven to 220 °C or 210 °C fan bake. Spray a baking dish with oil spray.
Start sauce
- Heat 2 tbsp olive oil in a medium pot over medium heat. Add 2 tbsp flour and mix to combine into a paste. Cook for 1 minute, stirring constantly. Add 125 ml or ½ cup chicken stock, whisk straight away then it will turn into a thick smooth paste quite quickly.
Finish sauce
- Whisk in the remaining 125 ml or ½ cup of chicken stock, 400 g pasta sauce, 2 tbsp Mexican seasoning and season with salt and pepper. Increase heat slightly to medium-high. Cook for about 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup.
Prep filling
- Peel and finely dice 1 brown onion. Peel and mince 2 cloves garlic. Peel and grate 1 carrot. Drain and rinse 400 g brown lentils. Roughly chop 1 cup baby spinach.
Cook filling
- Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the onion and garlic for 1 minute. Add the carrot, lentils, 400 g refried beans and 1 tbsp Mexican seasoning and cook for about 5-8 minutes, stirring occasionally, until thickened. Stir through spinach and season to taste with salt and pepper.
Make enchiladas
- Smear a bit of the sauce on the bottom of the prepared baking dish. Lay 6 tortillas on a flat surface. Divide the filling between tortillas and roll up. Place the filled tortillas seam-side down into the dish and pour over the remaining sauce. Grate over 90 g cheese .
Bake enchiladas
- Bake in the oven for 10-15 minutes, until the cheese is golden. Allow to cool for a few minutes, before serving.
Make sweet chilli cream
- Meanwhile, combine ½ cup sour cream and 2 tbsp sweet chilli sauce in a small bowl.
To serve
- Divide the veggie-packed enchiladas with cheese between plates and serve with the sweet chilli sour cream on the side.
Nutrition
Calories: 680kcal | Carbohydrates: 78g | Protein: 28g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 1758mg | Potassium: 1059mg | Fiber: 17g | Sugar: 18g | Calcium: 359mg | Iron: 8mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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