Turn your meal times into a fiesta of fun for your taste buds with this easy-to-make recipe for classic Mexican enchiladas. This recipe takes 1 hour 15 minutes including preparation time and serves 8 hungry amigos!
What you’ll need for the sauce
2 tablespoons flour
2 tablespoons oil
28oz can enchilada sauce
½ teaspoon salt and ½ black pepper
2 cups chicken broth
What you’ll need for the meat
1lb ground beef
½ teaspoon salt
1 onion, chopped
You will also need
Green chillies, diced
1 cup green onions, chopped
14 corn tortillas
3 cups cheddar cheese, grated
Place a saucepan over a low to medium heat and add the oil and flour. Mix well and bring to the boil for one minute. Add in the enchilada sauce, salt, pepper and broth and bring to the boil again. Leave to simmer while you prepare the next stage.
Using a medium/large skillet, brown off the ground beef and onions over a medium to high heat. Throw in the salt and stir well. Once cooked, leave to one side.
Take a small skillet and heat some oil over a medium heat. Fry the tortillas gently until they soften but don’t crisp. Use some paper towels to drain the oil from the tortillas. Continue with this process until all tortillas have been fried.
Preheat the oven to 350 degrees F
Take a baking dish and spread – cup of your sauce across the bottom. Have a spare plate ready to one side as you take each tortilla, dip it in the sauce and then set on the plate. Spoon over some of the meat mixture, onions and chillies. Top with a good-sized heap of cheddar cheese and then roll the tortilla to seal the parcel.
Each tortilla needs to be placed seam down into the baking dish. Repeat this process with all the tortillas.
Once all the tortillas are neatly lined up in the baking dish, sprinkle over any remaining cheese, onion or chillies before placing in the oven.
Bake for just 20 minutes, serve and enjoy! For more beef recipes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-of-the-tastiest-beef-recipes-from-around-the-world
Mexican Side Dishes
The wonderful thing about Mexican cuisine is the huge variety and tastes. There are tons of exciting side dishes to go with your enchiladas, such as refried beans, Mexican slaw, pork and poblano soup or black bean salads. Here we pair up our enchiladas with spicy black beans and yellow rice.
What you’ll need
2 cups black beans, soak overnight before use
½ diced onion
3 tablespoons olive oil
1 jalapeno pepper, finely chopped
2 bay leaves
4 garlic cloves
Salt and pepper
2 cups long grain rice
4 cups water
1 tablespoon turmeric
1 teaspoon salt for the rice
After soaking the beans overnight, drain and set to one side. Heat the oil in a pan and add in the onion, jalapeno, garlic and bay leaf until they soften. Add in the beans, cover with 1 inch of water and cover.
Bring to the boil and then simmer for 1 1/2 hours. Take out the bay leaf and season with the salt and pepper.
Take a large pot and add the cooked ingredients along with the rice. Bring to the boil, reduce to a simmer and cover for about 20 minutes or until rice has absorbed water. When done, remove the garlic and bay leaf, mix well and serve immediately.