In NO way is this anywhere near authentically made, however, it always tastes pretty damn good. 🥲
This makes enough for 4 people. Measurements are approximate as I tend to eyeball, so do taste as you cook, you may prefer to add more of a certain spice or herb to suit your own preferences!
For the herb & spice mix…
* Combine together 1 tsp each onion powder, garlic powder, celery seed & tarragon, 1 tbsp each cumin powder, smoked paprika & oregano, half a tsp cayenne pepper (or more if you want it spicier) then set aside.
For the enchilada sauce…
* Heat up around 2 tbsp of olive oil over medium heat, add 3 tbsp plain flour then combine into a paste. Add one tbsp of tomato paste then cook for around 2 minutes while stirring continuously.
* Slowly add 500ml chicken stock, whisking constantly to avoid lumps.
* Add 400ml of tomato passata, 1 tablespoon of apple cider vinegar, pinch of salt, pepper, 2.5 tablespoons of the herb & spice mix.
* Increase heat to medium high and cook while whisking regularly until the sauce thickens slightly. Set aside.
For the beef filling…
* Fry 1 chopped onion with 4 minced garlic cloves for around 3 minutes (or till translucent). Add 750g minced beef, breaking it up as you go. Add remaining herb & spice mix, 1 tablespoon of ketchup and cook until browned.
* Add 400g each of refried beans & drained black beans (I use Old El Paso) plus 1/3 of a cup of the enchilada sauce then mix gently to combine.
* Add 1 teaspoon of sugar, 1 tablespoon of apple cider vinegar, 1 teaspoon each of salt, black pepper, gochugaru (use cayenne pepper or any other chilli powder as a sub or if you prefer it to be spicier). Cook for another 5 minutes then set aside.
To assemble, smear a bit of sauce on the bottom of your baking dish, fill each tortilla with around 3 heaped tablespoons of the filling, roll up then place in the baking dish seam side down.
Once all tortillas have been filled, pour sauce over the enchiladas, top with grated cheddar cheese & bake for 15 minutes covered @ 190c, then 10 minutes uncovered or until the cheese is nicely melted without the tortillas burning. Garnish with whatever you fancy, I topped mine with a bit of crumbly cheese (I used feta as I had some leftover), pico de Gallo, chopped coriander & a bit of sour cream.
scjn__ on
Yummy
BreakingUp48 on
Damn, I made enchiladas last night and these look a thousand times better. 🤤
IllustriousAI on
Hi OP. They look great. But I don’t see the instructions for the tortillas.
5 Comments
In NO way is this anywhere near authentically made, however, it always tastes pretty damn good. 🥲
This makes enough for 4 people. Measurements are approximate as I tend to eyeball, so do taste as you cook, you may prefer to add more of a certain spice or herb to suit your own preferences!
For the herb & spice mix…
* Combine together 1 tsp each onion powder, garlic powder, celery seed & tarragon, 1 tbsp each cumin powder, smoked paprika & oregano, half a tsp cayenne pepper (or more if you want it spicier) then set aside.
For the enchilada sauce…
* Heat up around 2 tbsp of olive oil over medium heat, add 3 tbsp plain flour then combine into a paste. Add one tbsp of tomato paste then cook for around 2 minutes while stirring continuously.
* Slowly add 500ml chicken stock, whisking constantly to avoid lumps.
* Add 400ml of tomato passata, 1 tablespoon of apple cider vinegar, pinch of salt, pepper, 2.5 tablespoons of the herb & spice mix.
* Increase heat to medium high and cook while whisking regularly until the sauce thickens slightly. Set aside.
For the beef filling…
* Fry 1 chopped onion with 4 minced garlic cloves for around 3 minutes (or till translucent). Add 750g minced beef, breaking it up as you go. Add remaining herb & spice mix, 1 tablespoon of ketchup and cook until browned.
* Add 400g each of refried beans & drained black beans (I use Old El Paso) plus 1/3 of a cup of the enchilada sauce then mix gently to combine.
* Add 1 teaspoon of sugar, 1 tablespoon of apple cider vinegar, 1 teaspoon each of salt, black pepper, gochugaru (use cayenne pepper or any other chilli powder as a sub or if you prefer it to be spicier). Cook for another 5 minutes then set aside.
To assemble, smear a bit of sauce on the bottom of your baking dish, fill each tortilla with around 3 heaped tablespoons of the filling, roll up then place in the baking dish seam side down.
Once all tortillas have been filled, pour sauce over the enchiladas, top with grated cheddar cheese & bake for 15 minutes covered @ 190c, then 10 minutes uncovered or until the cheese is nicely melted without the tortillas burning. Garnish with whatever you fancy, I topped mine with a bit of crumbly cheese (I used feta as I had some leftover), pico de Gallo, chopped coriander & a bit of sour cream.
Yummy
Damn, I made enchiladas last night and these look a thousand times better. 🤤
Hi OP. They look great. But I don’t see the instructions for the tortillas.
That looks good!