Time for a bit of Mexican comfort food! I don’t make them as hot as the Mexicans do, but they are tasty and very filling. Very easy to make.
You’ll need a large oven dish capable of holding 8 enchiladas, which serves 4 people for a full meal.
Ingredients
- 8 Corn tortilla wraps. The smaller ones are easier to use. You can substitute wheat tortilla or whatever you have. Check that they fit your dish and trim the edges if you have to.
- 500g Beef Mince
- 1 x 400g can of Red Kidney Beans, with the liquid. You can use the ones with chilli or splash a little hot chilli sauce in with them if you like them hotter.
- 400ml of stock. I use 2 Oxo stock cubes!
- 1 x medium Onion, coarse diced.
- 2 x cloves garlic, thinly diced.
- 75g cheese. Grated.
- 3 tbsp tomato purée.
- 1 tsp chilli flakes. You can use more or less according to how much heat you like.
- 1/2 teaspoon ground cumin.
- 1/2 teaspoon paprika.
- 1/2 teaspoon dried oregano (or dried herbs).
- 1 tbsp oil.
- salt and pepper.
Method
Add the oil in a large saucepan and fry the onion for a minute and then add the garlic and stir. Add the beef mince, turn up the heat and brown off the mince.
When browned, reduce the heat and season to taste. Add the chilli, cumin, paprika, tomato puree, oregano, Red Kidney Beans (with sauce) and stock. Bring to the boil and simmer for 25-30 minutes.
Preheat oven to gas mark 6/180C. When the beef sauce is ready, pass it through a sieve over a bowl so that we have beef mix and liquid separately. Pour some of the liquid into the oven dish so we have a 3-5mm of liquid to help flavour the wraps.
Warm the wraps by placing all 8 in the microwave for about 30 seconds. It makes them more flexible to roll.
Make the enchilada by adding 1/8th of the beef mix into the wrap. I find this about 3 tablespoons of meat each. Spread it across the wrap, spread on some grated cheese and roll the wrap tightly. You do not need to tuck the ends in. Repeat for all the wraps, adding them to the dish with the seam underneath so that the enchiladas do not unwrap.
When all 8 are complete, pour or brush some liquid over them and then scatter any remaining cheese over the enchiladas. I like plenty of cheese!
Cover with foil and cook for 15-20 minutes, uncovering for the last 5 minutes.
Serve immediately. You can serve alone or with a green salad and/or tortilla chips. If there is any leftover meat either keep it in the fridge for later or spoon it on the plate!
