A Friday Night Classic here in the workshop. These are probably 80% as good as my much longer, slow roasted Beef Enchiladas, but are ready in just 30-40 minutes. If you have a bit more time, you can substitute my classic Red Enchilada Sauce
Makes 6 enchiladas for 2-3 people and can be easily doubled or tripled.
INGREDIENTS
ENCHILADAS
- oil: 1 Tbsp
- ground beef: 400 g/14 oz
- onion: 1 medium, finely chopped
- garlic: 1 clove, minced
- salt: 0.75 tsp
- cumin: 1 Tbsp
- chili powder: 1 Tbsp
- coriander, ground: 2 tsp
- flour tortillas: 6
- cheddar cheese: 150g/5.5 oz
- fresh cilantro/coriander: small handful, chopped
ENCHILADA SAUCE
- tomato puree (British: passata): 500g/500mL/2 cups
- onion, powdered: 0.75 tsp
- garlic, powdered: 0.75 tsp
- dried chli powder: 1.5 tsp
- salt: 0.5 tsp
- dried epazote or oregano: 1 tsp
- cumin, 1 tsp
- lime, juice of half of a lime
- sugar: 2 tsp
STEPS
- Preheat oven to 180 C/150 F.
- Heat a saute pan over medium heat. When hot, add the olive oil.
- When the oil is hot, add the onion and saute for 5 minutes, then add the garlic. After 1 minute, increase the heat to medium high and add the beef, salt and pepper, cumin, chili powder, and coriander. Break up the beef and thoroughly incorporate all ingredients.
- Saute mixture until beef is completely browned, about 5-7 minutes. Remove pan from heat.
- Line a 9×13″ baking dish (or similar) with 1/3 of the enchilada sauce.
- Divide the beef mixture evenly onto the 6 flour tortillas. Wrap each by folding in each end, then folding over lengthwise. Place each tortilla, seam side down into the baking dish.
- Spread the remaining enchilada sauce over the tops of the tortillas, then spread the cheese and coriander/cilantro over.
- Bake for 20 minutes or until the cheese is melted. Serve