Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 400grams no-added-salt diced tomatoes
- 600grams beef sausages
- 8 mini flour tortillas
- 1/2 cup grated light tasty cheese
- 2/3 cup tomato salsa dip
- 250grams cherry tomatoes
- 120grams baby leaf rocket
- 2teaspoons Dijon mustard
- 1tablespoons balsamic vinegar
- 2 spring onions, thinly sliced
- 1tablespoons extra virgin olive oil
Description
This delicious take on Mexican enchiladas uses juicy beef sausages as the filling. Serve with a refreshing tomato salad for an easy, crowd-pleasing meal.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease a 1.25L (6-cup capacity) ovenproof dish. Spoon diced tomato over base of dish.
Step 2 of 4
Heat a large non-stick frying pan over medium-high heat. Add sausages and cook, turning, for 2 minutes or until almost cooked through and browned. Remove from heat. Cool slightly.
Step 3 of 4
Wrap 1 sausage in 1 tortilla to partially enclose it. Place seam-side up in prepared dish. Repeat with remaining sausages and tortillas. Top with salsa, then cheese. Bake for 20 minutes or until golden brown. Remove from oven.
Step 4 of 4
Slice cherry tomatoes, then place in a large bowl. Add rocket. Whisk oil, mustard and vinegar in a small bowl. Add dressing to rocket and toss to combine. Sprinkle enchilada with onion. Serve with salad.
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