Mexican Enchiladas with Lime & Coriander Rice
Whip up quick and delicious 10-minute enchiladas with flavourful Mexican fajita sides and lime & coriander steamed rice. This easy recipe is perfect for meal prep or family dinners, combining classic Mexican flavours with simple ingredients. Ideal for busy weeknights or a satisfying homemade meal.
- 0 - 15 Minutes
- Easy
- 2 people
Method
Ingredients
Ingredients
- 1 packet of Tilda Mexican Fajita Tasty Sides
- 1 packet of Tilda Lime and Coriander steamed rice (microwave-ready)
- Sliced mushrooms and crumbled firm tofu (or shredded cooked protein of choice, optional)
- Tortillas (flour or corn)
- Grated cheese (cheddar or your favorite)
- Fresh coriander, chopped
- Lime wedges
- Crème fraîche
- Mexican hot sauce (optional for extra spice)
How to make Mexican Enchiladas with Lime & Coriander Rice
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1. Preheat the airfryer/ oven to 180°C (350°F).
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In a pan, cook the sliced mushrooms (and shredded chicken, if using) until tender.
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Add the Mexican Fajita Tasty Sides mix to the pan and cook for an additional 2 minutes, stirring to combine.
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Assemble the enchiladas: fill each tortilla with the fajita-mushroom (or chicken) mix, roll them up, and place them seam-side down in a baking dish that fits the airfryer or oven.
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Pour any leftover fajita mix on top of the rolled tortillas, and then sprinkle with grated cheese.
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Bake for 5-7 minutes or until the cheese is melted and the tortillas are lightly crispy.
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While the enchiladas are baking, microwave the lime and coriander steamed rice for about 2 minutes.
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Serve the enchiladas with the rice, sprinkled with fresh coriander, and a side of lime wedges and crème fraîche. For an extra kick, drizzle with Mexican hot sauce.
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This quick and easy dish packs all the flavor of fajitas and enchiladas in one!
