Enchiladas

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

• Enchiladas

• 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

Directions

1. First make the sauce.
2. Heat oil in a saucepan.
3. Add flour, chilli powder, oregano and cumin and cook over a medium heat, stirring constantly, until golden brown.
4. Add garlic and passata and mix to combine.
5. 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.
6. Turn off heat.
7. (The sauce can be stored in an airtight container in the fridge for up to 2 weeks.) Make the enchiladas.
8. Brown the mince in a dry frying pan (or wok) and then put the mince in a colander to drain off any excess fat.
9. In the same pan heat the oil and fry the onion and peppers until soft.
10. Return the cooked mince to the pan and add approximately⅓ of the sauce and stir to combine the mixture.
11. You can add more chilli powder to the meat at this point if you want to spice it up more.
12. Add salt and pepper to taste.
13. Assemble the enchiladas.
14. 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.
15. Place in a lightly greased baking tin.
16. You can usually only fit four in a tin; use 2 tins or freeze some of the enchiladas.
17. Pour the remaining sauce across the middle of the enchiladas and then remove the cocktail sticks.
18. Put the grated cheese over the part of the enchiladas covered by the sauce.
19. Cover loosely with tin foil and bake in the oven at Gas Mark 5 for 30 minutes.
20. Serve with salad, saffron rice and french stick.
21. 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.
22. 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.