Prep 30 mins
Cook 30 mins
This is a combination of all the different Enchiladas that I have tasted over the years, I just put together all the best parts and created the perfect (how we like them) Enchiladas.
Red Enchilada Sauce
- 3 tablespoons olive oil
- 2 tablespoons plain flour
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 cloves garlic, crushed
- 700 ml passata (a tomato puree)
- 250 ml chicken stock
- 800 g beef mince
- 1 tablespoon oil
- 1 onion, chopped
- 1 red pepper, chopped in small dice
- 1 green pepper, chopped in small dice
- 8 flour tortillas
- 400 g cheddar cheese, grated
- First make the sauce.
- Heat oil in a saucepan.
- Add flour, chilli powder, oregano and cumin and cook over a medium heat, stirring constantly, until golden brown.
- Add garlic and passata and mix to combine.
- Stir the stock into the tomato and chilli mixture and bring to the boil, reduce heat and simmer for 10 minutes, or until sauce reaches the required consistency.
- Turn off heat.
- (The sauce can be stored in an airtight container in the fridge for up to 2 weeks.) Make the enchiladas.
- Brown the mince in a dry frying pan (or wok) and then put the mince in a colander to drain off any excess fat.
- In the same pan heat the oil and fry the onion and peppers until soft.
- Return the cooked mince to the pan and add approximately⅓ of the sauce and stir to combine the mixture.
- You can add more chilli powder to the meat at this point if you want to spice it up more.
- Add salt and pepper to taste.
- Assemble the enchiladas.
- Divide the meat and sauce mixture equally between the 8 flour tortillas, fold in the sides and secure with a cocktail stick to stop them from unfolding.
- Place in a lightly greased baking tin.
- You can usually only fit four in a tin; use 2 tins or freeze some of the enchiladas.
- Pour the remaining sauce across the middle of the enchiladas and then remove the cocktail sticks.
- Put the grated cheese over the part of the enchiladas covered by the sauce.
- Cover loosely with tin foil and bake in the oven at Gas Mark 5 for 30 minutes.
- Serve with salad, saffron rice and french stick.
- To freeze individually place each enchilada on a piece of tin foil, add sauce, remove cocktail stick then wrap in the foil and place in the freezer.
- To cook unwrap the enchilada while still frozen and place in a baking tin, let the enchilada defrost and then add grated cheese, cover with foil and cook at Gas Mark 5 for 30 minutes.
Thanks, the enchiladas turned out great!
Thank you for this recipe. I made it tonight and felt like I was making real enchiladas. We really enjoyed it and I know I will make it again. My step-daughter and I ate half of them and I'm sure the leftovers won't last long. (My variation was successful with less cheese, and I used Monterrey jack, and I used chicken I had on hand, rather than a mince.)
GREAT! GREAT GREAT as can be! This was a "DELISH" recipe! Doubled the spice, was very nice, And added a chilli or two TWICE! LOL! Was looking for a recipe EXACTLY like this to make, Healthy, delicious for you and your family's sake! THANKS! ONLY thing I did not do, Was use the toothpicks as with rolling I KNOW what to do! Place tortilla in microwave 20 seconds at best, Use about 3 tablespons, roll sides in, roll tightly, HOPE you pass the test! :)