Authentic Beef Enchilada

When it comes to Mexican food you cannot go wrong with an enchilada. Tortillas stuffed with a delicious filling, topped with a homemade enchilada sauce and cheese and baked in the oven. Delicious!

It is my favourite Tex-Mex dish and I like to refer to it as a ‘Mexican’ version of lasagne (another one of my favourites by the way).

You can adapt this enchilada recipe to suit what you have available at home. Instead of using beef mince, you can make it with chicken or even black beans and corn to make a tasty filling.

This recipe includes a quick homemade enchilada sauce. If you want to save time, you can use a ready-made tomato based sauce of your choice instead.

To turn this dish into a Mexican style feast, serve with guacamole, re-fried beans and salsa.

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Authentic Beef Enchilada

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Recipe by Jessica Alberts Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

This Mexican inspired enchilada recipe is surprisingly easy to make and loaded with flavour. Great for a quick week night dinner!

Ingredients

• 6 flour tortillas

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 500 g beef mince

• 1 pepper, green or red , finely chopped

• 1 tsp chilli powder

• 1 tsp ground cumin

• salt

• black pepper

• 1 cup cheese (I like to use a mix of cheddar and mozzarella)

• Ingredients – Enchilada Sauce

• 1 x can tomatoes (400g)

• 1 tablespoon tomato paste

• 1 teaspoon cumin

• 1 teaspoon cayenne pepper

• 1 teaspoon garlic salt

• 1 cup stock, beef or chicken

• 1 tablespoon corn flour

Method

• Method – Enchiladas
• Preheat the oven to 180° C.
• In a large frying pan over medium heat, heat the oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook for 1 minute. Add the beef mince and cook until the meat is brown.
• Add the bell pepper, chilli powder and cumin and season with salt and pepper. Then stir in half of the enchilada sauce. Bring to a simmer and cook until sauce thickens slightly, about 3 minutes.
• Add a spoonful of meat mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a baking dish.
• Top with the remaining enchilada sauce and sprinkle the cheese top.
• Bake in the oven until the cheese has melted, approximately 10-15 minutes.
• Garnish with fresh coriander and serve with sour cream and guacamole.
• Method – Enchilada Sauce
• To make the sauce, heat a bit of oil in a pan. Add the tin of tomato, tomato paste, cumin, cayenne pepper and garlic salt. Simmer for eight minutes.
• Mix the stock with the cornflour and add to the tomato mixture.
• Stir until the mixture thickens. Simmer for five minutes.
• Remove from heat.

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