Enchiladas is a Mexican dish where a corn or flour tortilla is rolled around a filling (normally meat) and covered with a tomato sauce topped with cheese.
My husband who is not a cheese or a tomato fan(the 2 main ingredients that go into these) totally love them when the enter into a marriage to bring forth a delicious Enchilada! Try these out and bring home Mexico! 🙂
This recipe has been slightly adapted from this video on youtube by a friend known as Big Daddy. Do check out his other videos and recipes on youtube as they all are equally good.
- Refried Beans – 1 cup
- Cheddar Cheese – 1 cup
- Enchilada Sauce -1 cup (I used store-bought. you can even make it at home)
- Salsa – 1/2 cup
- Tortillas – 4
- Oil – 3-4 tablespoons
For the Meat filling
- Minced beef – 400 grams
- Onion – 1, chopped
- Garlic – 2 cloves, chopped
- Chilli powder -1 teaspoon
- Cumin powder -1/2 teaspoon
- Cayenne Pepper – 1 teaspoon
- Poblano pepper/Capsicum – 1/2, chopped
- Dried Red Chili flakes – 1 teaspoon
- Salt and Pepper
Take a sauce pan, heat oil and add the washed and cleaned minced meat. Cook on high heat for about 5 minutes and the red meat will soon turn a light brown. Reduce the flame to medium-low and then cover it and cook for another 10 minutes (you don’t have to add water, because some water and fat will be released from the meat).
Now, add the onions, garlic and saute. Let the onions turn translucent, then add the chilli powder, cumin and cayenne pepper.
Once beef is cooked, add the capsicum, red chilli flakes and saute for another minute. Add salt and pepper now. Your meat filling is ready.
Pre-heat the oven to 200 C.
Take a oven-proof casserole or Pyrex dish in which you’ll bake the Enchiladas. Pour some Enchilada Sauce on to the bottom of the baking dish and spread it well to cover the base. This is done to prevent the tortillas from sticking to the dish while baking.
To prepare the Wrap : Take a Tortilla and spread the refried beans all around the tortilla. Then at the center put some of the meat filling. And on top of that put some cheddar cheese. (oh yea!! It all goes on top of the other). Fold one edge of the tortilla over the cheese, then the other edge to make a wrap. Turn the whole thing over, folded side (seam) down, into the baking dish. Repeat for each tortilla.
Pour any leftover sauce on top of all the enchiladas. Then sprinkle some of the grated cheese and top it with some salsa.
Bake in the pre-heated oven for 20 minutes, until the cheese is brown and bubbling.
Your Mexican Enchilada is ready to eat in no time! :).
Garnish with some spring onions and serve with a dollop of Mayonnaise.
- You can use home-made Enchilada sauce.
- You can use any filling inside the wrap – minced chicken, vegetables or you can even have a simple cheese filling, depending on your mood and what’s in stock in your fridge/pantry.