Enchiladas

A recipe from cooking-ez.com

For 10 Enchiladas, you will need:

• 1 1 onion
• 2 5 tablespoons olive oil
• 3 350 g minced beef
• 4 2 tablespoons chilli spices
• 5 250 g peeled and chopped tomatoes
• 6 250 g tinned red kidney beans
• 7 1 bunch fresh coriander (cilantro)
• 8 10 tortillas
• 9 100 g grated cheese
• Total weight: 1,480 grams

Times:

Preparation	Cooking	Start to finish
25 min.	1 hour 20 min.	1 hour 45 min.

Step by step recipe

• 1:

  Make the filling

  Prepare 1 onion and slice or chop finely.
• 2: Pour 5 tablespoons olive oil into a large saucepn on high heat. When really hot, add the onion, salt and pepper.
  Cook for 1 minute without colouring.
• 3: Add 350 g minced beef and 2 tablespoons chilli spices...
• 4: ...stir and cook through.
• 5: When the meat is well cooked, add 250 g peeled and chopped tomatoes and leave to cook on low heat for 30 minutes.
• 6: Next, add 250 g tinned red kidney beans and cook for a further 5 minutes, then check the seasoning.
• 7: Take off the heat and add the leaves of 1 bunch fresh coriander (cilantro) .
• 8:

  Assemble the enchiladas

  Preheat the oven to 390°F (200°C).
  Lay a tortilla in front of you. Put a heaped tablespoonful of filling mixture on one side...
• 9: ...and roll up.
  Fill all the tortillas like this, using up all the filling.
• 10: Lay the filled tortillas as they are made in an oven-proof dish.
• 11: Scatter grated cheese over (Cheddar here) and put in the oven...
• 12: ...for about 20 minutes. Finish browning the top under the grill if necessary.

Remarks

For a hotter flavour, add a little Tabasco sauce or chilli to the filling mixture.
You can use another type of meat, such as chicken, instead of the minced beef,
Enchiladas freeze well before cooking, preferably kept separate. To do this, lay them out on a baking sheet to freeze. Once frozen, they can be packed into bags or boxes.

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