Recipe Beef Enchiladas #beef

Ingredients

SPICE MIX

1. 1 tsp each onion & garlic powder (Note 1)
2. 1 tbsp each cumin powder, paprika and dried oregano
3. 1/2 - 1 tsp cayenne pepper (optional, spiciness)

ENCHILADA SAUCE

1. 2 tbsp olive oil
2. 3 tbsp flour , plain/all purpose
3. 2 cups chicken stock / broth , low sodium
4. 1 1/2 cups tomato passata (Note 2)
5. 1/4 tsp each salt and pepper

BEEF

1. 1 tbsp olive oil
2. 2 garlic cloves , minced
3. 1 onion , finely chopped (~1 cup)
4. 1 lb / 500g ground beef (mince)
5. 400g / 14oz refried beans (1 can, I use Old El Paso)
6. 400g / 14oz black beans, drained (1 can, Note 3)

ENCHILADAS

1. 8 tortillas (or burrito wraps)
2. 1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
3. Cilantro/coriander leaves , roughly chopped (optional garnish)

Instructions

Mix together Spice Mix ingredients. Set aside.

ENCHILADA SAUCE

FILLING

1. Preheat oven to 180C/350F.
2. Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
3. Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
4. Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove 

ENCHILADAS

1. Smear a bit of Sauce on the bottom of a baking dish (stops sliding).
2. Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
3. Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!

For more detail and note recipetineats

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