Method
Beef Filling
- Heat olive oil in a pan. Fry onion and garlic until softened.
- Add beef mince, cook until browned.
- Stir in red pepper, tomato purée, bouillon and Mexican marinade.
- Add water, simmer until reduced and thickened (about 10 mins).
- Season with salt & pepper.
Assemble the Enchiladas
- Preheat oven to 200°C (fan 180°C).
- Spoon beef filling into tortillas, roll tightly, and place seam-side down in a greased oven dish.
- Pour tomato salsa over the top.
- Scatter with grated cheese and sprinkle with a little extra cumin/paprika mix.
- Lay whole chillies on top (for colour and heat).
- Bake 20–25 mins until cheese is golden and bubbling.
Serve
- Sprinkle fresh coriander over baked enchiladas.
- Put sour cream, lettuce, jalapeños, guacamole, and extra salsa in small bowls to serve.
