Peppercorn sauce

Enchiladas

Baked corn tortillas with a minced beef, onion and tomato filling.

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Rating: (1)Serves: 4Serve With: Salad, Rice or ChipsCooking Method: Fry & BakeReady In: 1 hours 10 mins Prep Time: 30 mins Cook Time: 40 mins
LOW
Energy Density
1.2kcal/g
MED
FAT
35g per serve
MED
SATURATES
12g per serve
LOW
SUGARS
12g per serve
MED
SALT
3.5g per serve
Free-from:
Suitable for:

Preparation

To make the sauce

  1. Fry the small white onion until soft
  2. Blend the fried onion with the garlic, chilli, oregano, cumin, salt, ketchup, purée and chopped tomatoes

To make the filling

  1. Fry the large onion, mince and garlic until the meat is no longer pink
  2. Pour off any liquid and season with salt and pepper
  3. Mix in approx ¼ (150ml) of the sauce

To make the Enchiladas

  1. Dip each tortilla in the remaining sauce to coat on each side, this should use about 300ml of sauce, leaving approx 150ml for later.
  2. Spoon approx 3 tbsp of the beef mix onto each tortilla
  3. Roll each tortilla around the beef mix, and place in a large roasting dish, seam down
  4. Cover with kitchen foil
  5. Bake for 15 minutes at 180°C
  6. Remove from oven, remove foil and spoon the remaining sauce (approx 1tbsp each) onto the top of each tortilla
  7. You can also add grated cheese if you like cheese
  8. Return to the oven and bake for additional 20 minutes

Ingredients

  • For the sauce
  • 2 tbsp oil
  • 1 small white onion, finely diced
  • 1 tsp garlic
  • 1 chilli pepper
  • ½ tsp oregano
  • 1 tsp cumin
  • ½ tsp salt
  • 400g tin chopped tomatoes
  • 2tbsp ketchup
  • 2tbsp tomato purée
  • For the filling
  • 800g lean steak mince
  • 1 large onion, diced
  • 1 tsp garlic, minced
  • ½ tsp salt
  • ½ tsp pepper
  • For Baking
  • 8 medium tortillas

Equipment

  • Chopping board
  • Knife
  • Large frying pan
  • Large baking dish
  • Kitchen foil
  • Food processor

Notes

Traditionally cheese is also added to the topping in the penultimate step but as I don't eat cheese I omit it. The pictures show some that I made for my better half with cheese included.

Nutritional Facts

  • Serving size: 458g
  • (23% / 29%)   Calories: 570kcal
  • (64%)Total fat: 35g
  • (60%)   Saturated fat: 12g
  • (51%)   Unsaturated fat: 18g
  • (41%)   Cholesterol: 124mg
  •   Trans Fat: 2g
  • (8%)Total carbohydrates: 24g
  • (40%)   Sugars: 12g
  • (20%)   Fibre: 5g
  • (86%)Protein: 43g
  • Salts
  • (70%)   Sodium: 1.4g
  • (36%)   Potassium: 1.3g
  • Minerals
  • Calcium: 11%
  • Iron: 70%
  • Zinc: 100%
  • Magnesium: 23%
  • Phosphorus: 62%
  • Copper: 0%
  • Manganese: 9%
  • Selenium: 300%
  • Fluoride: 25%
  • Cryptoxanthin: 5mg
  • Lycopene: 176%
  • Lutein: 89mg
  • Vitamins
  • Vitamin A: 35µg
  • Thiamin (B1): 0%
  • Riboflavin (B2): 0%
  • Niacin (B3): 73%
  • Vitamin B5: 40%
  • Vitamin B6: 77%
  • Folate (B9): 12%
  • Vitamin B12: 167%
  • Choline: 32%
  • Vitamin C: 37%
  • Vitamin E: 27%
  • Vitamin K: 15%
  •  
  • Arginine: 0mg
  • Aspartic Acid: 0mg
  • Glutamate: 1g
  • Glycine: 0mg
  • Proline: 0mg
  • Serine: 0mg
  • Tyrosine: 0mg
  • Alanine: 0mg
  • Cystine: 0mg
  • Amino Acids
  • Histidine: 0mg
  • Isoleucine: 0mg
  • Leucine: 0mg
  • Methionine: 0mg
  • Phenylalanine: 0mg
  • Threonine: 0mg
  • Tryptophan: 0mg
  • Valine: 0mg
  • Lysine: 0mg
  • Betaine: 17mg

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