Short rib and pepper Enchiladas
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 cup Mozzarella Cheese
- 1 packet Easy to Cook Short Rib
- 8 tortilla wraps
- 4 tbsp coriander, chopped
- 250 g cream cheese
- 2 tsp cayenne pepper
- 2 garlic cloves, chopped
- 1 yellow pepper, sliced
- 1 Red pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 tbsp extra virgin olive oil
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Cooking Instructions
- Cook the short rib as per the packet instructions.
- Heat oil in a pan, then add the onion, and peppers and stir fry until beginning to soften.
- Add the garlic and cayenne pepper, then stir fry for a few minutes.
- Remove from the heat, then stir in the cream cheese, coriander and season to taste.
- Shred the short rib, discarding any excess fat or bones, then stir into the peppers.
- Divide the filling between the 8 tortillas, then roll and fold each one to encase the filling.
- Pour a third of the sauce into the bottom of an oven dish, then place the enchiladas on top.
- Pour the remaining sauce over the top then sprinkle with cheese.
- Bake in a preheated 180C oven for 25 minutes until the sauce is bubbling and the cheese is melted and browned.
- Serve with guacamole, a dollop of sour cream and a scattering of fresh coriander.
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