If you need a dish that is easy to prepare and that will please everybody, then Enchilada is your solution. It’s cheesy, it’s flavourful, has enough protein, and it tastes good. Enchilada is like the Mexican version of lasagne, except instead of using pasta, you will be using tortillas, and instead of using béchamel sauce, you are going to use the enchilada sauce, packed with chilli powder, cumin, oregano, garlic powder and of course, chicken or vegetable stock.
You can make Enchiladas with beef or chicken. If you want to go with a healthier option, use vegetables, but for this recipe, we will be making Beef Enchiladas.
Ingredients:
(For the enchilada sauce)
1 cup Chicken stock
½ teaspoon of chilli powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon of dried oregano
½ teaspoon of salt
1 tablespoon of oil
1 tablespoon of flour
(For the enchilada)
500g ground beef
¼ onion, finely chopped
1 can of black beans
1 small can of black olives
1 cup of cheddar cheese
½ cup of sour cream
Directions:
- Prepare the enchilada sauce by heating oil in a pan. Add all the ingredients for enchilada sauce except for the chicken stock and flour to toast under low heat. Toasting the dry ingredients will bring out the flavour. Once toasted, add the flour and slowly add in the chicken stock until you get a thick sauce consistency. Turn the heat off and set aside.
- Preheat the oven to 350̊c and start preparing your enchilada.
- Heat another pan and cook your minced beef for about 10 minutes until it turns brown. Add in the minced garlic, taco seasoning, sour cream and the enchilada sauce and let simmer. Add more chilli powder and salt as desired. Once the sauce has thickened, turn the heat off.
- Start by preparing your tortilla on a plate. Add about ¼ cup of meat, a handful of black beans and black olives before rolling the tortilla. Ensure that the filling is secure.
- Place the rolled tortilla in a baking dish and continue to roll more tortillas until you have filled the baking dish. Once done, cover the baking dish with the remaining Enchilada sauce, black beans and olive. Finish the dish off by sprinkling cheddar cheese on top of the tortillas.
- Bake the dish in the oven for about 20 minutes. Let it rest for 5 minutes before you start serving.