Mexican enchiladas

This insanely delicious Mexican enchiladas recipe baked until bubbling and golden and is served with coriander and enjoyed for a comforting and flavour-packed midweek family meal
Mexican enchiladas



1.In a large frying pan, heat oil on medium. Sauté onion for 3 minutes or until soft. Add mince and cook, stirring, to break up lumps, for 5 minutes or until browned. Add beans, tomatoes and tomato paste, cooking for 5 minutes or until heated through. Cool.
2.Preheat oven to moderate, 180°C. Grease a 30cm x 20cm ovenproof dish. Spoon half the salsa over base of the prepared dish.
3.For each enchilada, place a tortilla on a flat surface. Top with an eighth of the beef mixture, roll to enclose and form a log. Place seam-side down in prepared dish. Repeat to make 8 in total. Top with remaining salsa and cheese, then bake for 25 minutes or until bubbling and golden. Sprinkle enchiladas with coriander and paprika. Serve with mixed salad.
  • Cook the beef filling up to 2 days ahead (Step 1). Refrigerate until ready to use.

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