Here’s my recipe for beef enchiladas with easy, peasy homemade enchilada sauce (recipe adapted from Gimme Some Oven). The ingredients for the sauce are simple and things you probably already have in your pantry, so why use store bought sauce?! :)
Makes 8 Enchiladas
What you need
2 tablespoons olive oil
2 tablespoons plain flour
5 tablespoons chili powder (adjust to your tastes)
1 teaspoon garlic salt
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon sugar
2 cups chicken stock
280g tomato paste
½ onion, diced
2 cloves garlic, finely diced
500g mince beef
2 tablespoons tomato paste
¾ 250g jar of Jalapenos, chopped
1/4 teaspoon cumin
8 medium/large flour tortillas
200g Kraft Grated Mexican 3 Cheese Blend
400g can red kidney beans, drained and rinsed
What to do
Preheat the oven to 200°C.
To make the sauce, heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining ingredients. Reduce heat and simmer for 10-15 minutes until thick.
While the sauce is simmering, start the beef mixture. Fry the onions in oil for a few minutes. Then add garlic and mince beef, and fry for a few minutes. Add tomato paste, cumin and jalapenos and fry until meat is cooked through. Season with salt and pepper to taste.
To assemble the enchiladas, spread 2 – 3 tablespoons of sauce over a tortilla to cover entire surface. Lay a handful of kidney beans down the center, followed by a couple large spoonfuls of the meat mixture. Top with cheese, then roll up, and place inside a large 23 x 33cm baking pan, seam side up. Repeat with remaining ingredients. Pour over the remaining enchilada sauce and top with remaining grated cheese.
Bake for 25 – 20 minutes until the cheese is golden and bubbly. Serve immediately while the cheese and sauce are oozy and hot, yum!