Easy Enchiladas is a traditional Mexican recipe for a classic dish of minced meat in flour tortillas that are baked in a spicy tomato sauce. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Easy Enchiladas.
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Ingredients:
8 flour tortillas, about 20cm in diameter
2 tbsp olive oil
1 clove garlic, crushed
1 red onion, chopped
1 red bell pepper, de-seeded and diced
1 small courgette (zucchini), diced
350g minced chicken
200g grated Cheddar cheese
500ml hot enchilada sauce
1 x 400g tin chopped tomatoes
1 red onion, finely chopped
Method:
Add the oil to a large frying pan and when hot add the garlic, onion and courgette. Fry for about 5 minutes, or until the onion is just soft then add the chicken and season with salt and black pepper. Continue cooking for about 8 minutes, stirring frequently, until the chicken is done. Stir-in half the cheese at this point and continue cooking until the cheese has melted then take off the heat.
Warm the tortillas slightly, either in an oven or on a griddle (this makes them easier to roll) then divide the filling between them, spooning it down the centre. Roll the tortillas up tightly then place seam-side down in an oiled oven-proof dish. Combine the tomatoes, enchilada sauce and onion in a bowl and spoon over the tortillas then sprinkle the remaining cheese over the top.
Place in an oven pre-heated to 200°C and bake for about 20 minutes, or until the filling is hot and the cheese is melted and lightly golden. Serve immediately.
