Sunday, 2 January 2011

Spicy Beef Enchiladas






An enchilada is a soft corn tortilla wrapped around a filling, then covered with a tomato or chilli sauce, sprinkled with cheese and baked in the oven until golden and bubbling. ‘Enchilar’ is a Spanish verb meaning ‘to make spicy’! We love to stuff ours with tender pieces of chicken or minced beef – but you can make yours any way you like!




Spicy Beef Enchiladas


8 flour tortillas

Tomato Sauce:
1 tbsp olive oil
1 onion, finely chopped
1 tsp minced garlic
1 tsp dried oregano
2 x 400g canned chopped tomatoes
2 tbsp sundried tomato puree
2 tsp sugar
salt

Chicken Filling:
1 tbsp olive oil
1 clove garlic, minced
1 onion, chopped
1 tsp cayenne pepper
1 tsp smoke paprika powder
200g mushrooms, sliced
150g sun-dried sweet cherry tomatoes, sliced
350g minced beef
200g grated Cheddar cheese


To make the sauce, heat the oil in a large saucepan and sauté the onion for 5 minutes, until soft. Add the garlic and cook for a further minute then add the remaining ingredients. Bring to a boil and simmer 20 minutes, until thick. Season with a little salt and pepper and blend until smooth.

For the filling, heat the olive oil in a large frying pan, stir in the garlic, onion, tomatoes and mushrooms. Cook for 5 minutes then add the meat and rest of ingredients, stirring occasionally and season with salt and pepper.
Continue to cook for 7 to 8 minutes until the meat is completely cooked through.

Heat oven to 200C.
Lightly grease and ovenproof dish.
Warm the tortillas slightly and divide the filling between them, spooning down the centre. Roll the tortillas up and put in the dish, seam side down. Spoon over the sauce then sprinkle with grated cheese.
Bake for 15-20 minutes, until the filling is hot and the cheese has melted.