Enchiladas recipe
For an easy midweek meal, or a relaxed evening with friends, tender spicy beef wrapped in tortillas, then baked until the cheese topping is melted and bubbling, is just what you need.
Tips:
- The beef filling can be made ahead, then it keeps for three days in the fridge. It also freezes well. It definitely tastes better eaten the day after you’ve made it.
- The same recipe can be made with chicken or turkey mince, instead of beef. Just cook for around 35 minutes.
- The milk may seem an odd addition, but it helps to soften the meat. You could use a tablespoon of milk powder instead.
- Extra-lean minced beef will be too dry for this recipe – you do need a little fat for flavour.
- You will need a buttered, shallow ovenproof dish, around 20cm x 30cm (8in x 12in).
Ingredients
- 1 glug of oil, for frying
- 1 onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 cloves of garlic, crushed
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 2 tsp ground coriander (cilantro)
- 1 fresh red chilli, chopped
- 500 g minced beef
- 2 tbsp milk
- 150 g fresh, frozen or canned sweetcorn
- 150 g black beans or kidney beans, from a can, drained and rinsed
- 1 x 400g/14oz tin of cherry or plum tomatoes
- 1 tbsp tomato purée
- 6 flour tortillas
- 2 –3 tbsp chipotle paste or chipotle chilli sauce
- 150 g mature Cheddar, grated
- 3 spring onions (scallions), sliced
- 1 glug of oil, for frying
- 1 onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 cloves of garlic, crushed
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 2 tsp ground coriander (cilantro)
- 1 fresh red chilli, chopped
- 17.6 oz minced beef
- 2 tbsp milk
- 5.3 oz fresh, frozen or canned sweetcorn
- 5.3 oz black beans or kidney beans, from a can, drained and rinsed
- 1 x 400g/14oz tin of cherry or plum tomatoes
- 1 tbsp tomato purée
- 6 flour tortillas
- 2 –3 tbsp chipotle paste or chipotle chilli sauce
- 5.3 oz mature Cheddar, grated
- 3 spring onions (scallions), sliced
- 1 glug of oil, for frying
- 1 onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 cloves of garlic, crushed
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 2 tsp ground coriander (cilantro)
- 1 fresh red chilli, chopped
- 17.6 oz minced beef
- 2 tbsp milk
- 5.3 oz fresh, frozen or canned sweetcorn
- 5.3 oz black beans or kidney beans, from a can, drained and rinsed
- 1 x 400g/14oz tin of cherry or plum tomatoes
- 1 tbsp tomato purée
- 6 flour tortillas
- 2 –3 tbsp chipotle paste or chipotle chilli sauce
- 5.3 oz mature Cheddar, grated
- 3 spring onions (scallions), sliced
Details
- Cuisine: Tex-Mex
- Recipe Type: Beef
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 80 mins
- Serves: 6
Step-by-step
- Heat a tablespoon of oil in a large sauté pan or frying pan. Add the onions and peppers, cook over a medium heat until softened. It’s fine if the edges char a little.
- Now add the garlic, spices, and red chilli. Cook for around 5 minutes, stirring well.
- In a separate frying pan, heat a little oil, add the minced beef and cook, stirring, with pinch of salt, until it’s browned all over.
- Return the vegetables to the sauté pan, stir in the beef mince. Add all the remaining ingredients, bring to the boil, then simmer on a gentle heat, partially covered, for one hour. Season well, according to your taste.
- Preheat the oven to 200°C/fan 180°C/375°F/gas mark 6.
- Lay out each tortilla, then fill each one with the beef mixture. Roll up, then put them side-by-side in your ovenproof dish. They should fit snugly. Spread over the chipotle paste. Scatter over the grated cheese.
- Bake in the oven for around 15 minutes, or until the edges of the tortilla have browned and the cheese is bubbling. Scatter over the spring onions and serve.
Image: NoirChocolate/Shutterstock
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