Beef Enchiladas
Baked corn tortillas filled with sauteed beef, onion and chillies, topped with tomato sauce, soured cream, spring onions and Cheddar cheese.
Ingredients
Serves: 6
- 175g chopped onion
- 450g sirloin steak, cut into bite size strips
- 1 teaspoon minced garlic
- 1 (200g) jar jalapeno chillies, drained and diced
- 900ml passata, divided
- 2 teaspoons chilli powder
- 1 (300g) packet corn tortillas
- 125ml fresh salsa
- 100g chopped black olives
- 275g grated Cheddar cheese
- 125ml soured cream
- 5 tablespoons chopped spring onion
Method
Prep:15min ›
Cook:30min ›
Extra time:15min ›
Ready in:1hr
- Preheat oven to 180 C / Gas 4. Lightly grease a large baking dish.
- In a frying pan over medium heat, saute onions until almost translucent. Stir in beef, garlic and chillies, and continue cooking until the meat is no longer pink. Pour in the passata and chilli powder. Mix thoroughly and heat through. Remove from heat.
- Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared baking dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 50g of Cheddar cheese for topping.
- Pour the other half of the passata and soured cream over all of the tortillas. Top with spring onions and reserved Cheddar cheese.
- Bake 30 minutes in the preheated oven, or until hot and bubbly.
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Reviews & ratings
Average global rating:
(179)
Reviews in English (130)
O.K. We are a Mexican family. We make our own enchilada sauce. No tomato products should ever be used in red enchilada sauce. Use only onion, broth, chile powder (mild), flour, cumin, and oregano. The rest of this recipe is secret but this is a good base. Cook the onion in oil, add the spices and flour to make a roux then add the broth, bring to a boil, simmer for 30 minutes. Taste to add salt. only use small amounts of the spices at first and add cayenne or Kashmiri mirch chile powder for heat. - 02 Nov 2017
Awesome recipe, perfect for me but a little too spicy for my other half and my boys but I told them to man up and there were clear plates from them all! Will definitely be making again, thanks for posting xx - 08 Apr 2017
This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, rather than roll each one. I decided to do this because the tortillas kept cracking. This was a wonderful dish that I will make again and again! - 11 Jul 2003 (Review from Allrecipes US | Canada)
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