Enchiladas are one of those dishes that, when made right, you can't stop thinking about (what's better than a flavorful, juicy, cheesy tortilla filled with meat or vegetables). With a few simple tips, you can make perfect enchiladas every time without breaking a sweat (unless you're really into the hot sauce, of course). The enchiladas freeze well, so you can make a month's supply, and most of the ingredients can be prepared in advance.
Make your own enchiladas with ground beef
Ingredients:
For the sauce
2 tablespoons rapeseed oil
2 tablespoons plain flour
An enchilada or Mexican red sauce
500 g chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
For the meat
450 g minced beef
1 medium onion, finely chopped
1/2 teaspoon salt
For the enchiladas
Rapeseed oil, for frying
10 bis 14 Maistortillas
Two cans of diced green chilies
240g chopped green onions
70g chopped black olives
700g grated sharp cheddar cheese
Coriander, for garnish
Method of preparation:
For the sauce:
Combine canola oil and flour in a saucepan over medium-low heat. Mix with a whisk and let it bubble for 1 minute. Add the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the meat:
While the sauce is simmering, brown the ground beef and onions in a large skillet over medium heat. Drain the fat, add the salt and stir. Set aside.
For the enchiladas:
Heat some canola oil in a small pan over medium heat.The tortillas lightFry until soft. Don't let it get crispy. Drain on a paper towel-lined plate. Repeat the process until all tortillas are fried.
- Preheat the oven to 180°C.
- Spread 1/2 cup of the sauce in the bottom of a baking dish. Then dip each tortilla individually into the sauce.
- Place the tortillas soaked in the sauce on a plate. Top with some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated cheddar. Roll up the tortilla to enclose the filling.
- Place the tortillas, seam side down, in the baking dish. Pour the remaining sauce over the filling. Finally, sprinkle generously with cheese and the remaining chili pieces, spring onions or olives that are left over from the filling.
- Bake the enchiladas for 20 minutes or until bubbly. Sprinkle the chopped coriander over the top and serve.
Make chicken enchiladas
Ingredients:
1 can enchilada sauce, divided
120 g cream cheese, diced
400 g Salsa
280 g diced cooked chicken
1 can pinto beans, rinsed and drained
1 can chopped green chilies
10 Mehltortillas
120g shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomatoes, sour cream and sliced ripe olives
Method of preparation:
- Pour 1/2 cup enchilada sauce into a greased baking dish.
- In a large pot, cook and stir the cream cheese and salsa over medium heat until combined (2-3 minutes).
- The chicken, stir in the beans and chili peppers.
- Place about 1/3 cup chicken mixture in the center of each tortilla. Roll up and place over the sauce, seam side down.
- Top with remaining enchilada sauce and sprinkle with cheese.
- Cover and bake at 180°C for 25-30 minutes until cooked through.
- Serve with lettuce, tomatoes, sour cream and olives if desired.
The vegetarian variation
Ingredients:
1 head broccoli, cut into florets
1 small sweet potato, peeled and diced
1 red bell pepper, sliced
1 onion, sliced
a drizzle of olive oil
a pinch of salt
1 can black beans, rinsed and drained
240 shredded quesadilla cheese
450g cups enchilada sauce
10-12 Meal Tortilla
Avocado, cilantro and lime for serving
Method of preparation:
- Vegetables: Preheat the oven to 220 degrees Celsius. Arrange vegetables on a large tray. Drizzle with olive oil and salt. Roast for 25-30 minutes.
- Filling: In a large bowl, combine the roasted vegetables with the black beans, 1 cup quesadilla cheese, and 1 cup enchilada sauce. Stir/puree lightly to create a chunky filling.
- Make your own enchiladas: Now roll the tortillas! Spread some enchilada sauce on the bottom of a mold. Rollthe filling in tortillasand place it in the mold with the seam facing down. Cover with remaining sauce and cheese.
- Bake: Cover with foil and bake for 15-20 minutes, until tortillas are bubbly and hot. Serve with avocado slices, cilantro and a squeeze of lime!
Homemade enchiladas sauce
Ingredients:
3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour, and gluten-free flour blends all work!)
1 tablespoon ground chili powder (reduce the amount if you are sensitive to spices or are using particularly hot chili powder)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon salt, to taste
A pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
520 g vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
Method of preparation:
- This sauce is quick to make once you get started. Measure out the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon) in a small bowl and place next to the stove. Place the tomato paste and broth near the stove as well.
- In a medium saucepan over medium-high heat, warm the oil until hot enough that a light drizzle of the flour-spice mixture sizzles on contact. This may take a few minutes!
- Pour in the flour and spice mixture. Cook, stirring constantly, until the mixture is fragrant and slightly clouded in color, about 1 minute. Stir the tomato paste into the mixture with the whisk, then slowly add the stock, stirring constantly with the whisk to remove any lumps.
- Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as needed to reach a gentle simmer. Cook, stirring frequently, for about 5 to 7 minutes.until the saucehas thickened slightly and a spoon encounters resistance when stirring. (The sauce will thicken slightly as it cools.)
- Remove from the heat, then stir in the vinegar and season with plenty of freshly ground black pepper. Add more salt if necessary. It's so easy to make your own enchiladas and the exotic sauce too! Bon appetit!
