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Veggie-stuffed enchiladas with cheese and sweet chilli cream recipe

Veggie-stuffed enchiladas with cheese & sweet chilli cream

Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Baking dish
  • 1 Medium pot
  • 1 Large frypan
  • 1 Small bowl

Ingredients

  • oil spray

Sauce

  • 2 tbsp olive oil
  • 400 g pasta sauce
  • 2 tbsp flour or gluten-free flour
  • 1 cup chicken stock
  • 2 tbsp Mexican seasoning

Filling

  • 1 brown onion
  • 2 cloves garlic
  • 1 carrot
  • 400 g brown lentils canned
  • 1 cup baby spinach
  • 1 tbsp 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 sour cream
  • 2 tbsp 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