Ingredients

The following ingredients have 4 Servings
  • 1 Medium Onion (chopped)
  • 2 cloves Garlic (minced)
  • 400 g Beef Mince
  • 2 Dried Chipotle Peppers
  • 1 Red Pepper (sliced)
  • 400g tin Chopped Tomatoes
  • 2 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chilli Flakes
  • 3 tbsp Tomato Puree
  • 250 ml Beef Stock
  • 400g tin Kidney Beans (drained)
  • 8 Flour Tortillas
  • 150 g Cheddar Cheese (grated)
  • Sour Cream
  • Avocado
  • Salsa
  • Fresh Coriander (chopped)
  • Jalapenos (sliced)

Instruction

  • Heat the oven to 200°C. Add the onion to a pan with 1 tbsp of oil and cook gently over a medium low heat until translucent, about 10 mins. Add the garlic and cook for another 5 minutes.
  • Meanwhile add the dried chipotles to a pan of simmering water and allow to soak for 10 mins. Turn the heat up on the onion and garlic slightly and add the mince, browning all over. Add more oil to the pan if it’s becoming too dry.
  • Once the mince is browned all over, add the red pepper to the pan, reduce the heat slightly and cook for 5 mins.
  • Remove the chipotles from the water. When they’re cool enough to touch, remove the stem and seeds, and roughly chop.
  • Put the chopped tomatoes, chipotles, cumin, coriander, oregano, chilli flakes in a blender and blend until there are no more lumps of chipotle and all the spices are incorporated. Season to taste then add to the pan along with the beef stock and tomato puree.
  • Bring to a boil then reduce heat and simmer for 20 minutes or until the sauce has thickened.
  • Make the enchiladas by fillings each tortilla with a couple of spoonfuls of the chilli. Roll and place in a baking dish. Top the enchiladas with the grated cheese and cook for 10 minutes or until the cheese is melted. Serve topped with chopped coriander, avocado, salsa and sour cream.