Enchiladas
Baked tortillas with a minced beef, onion and tomato filling.
Mexican Main. Publicado por Jon Scaife. Updated .
LOW
Energy Density
1.5kcal/g
1.5kcal/g
MED
Fat
57g / serving
57g / serving
MED
Saturates
16g / serving
16g / serving
LOW
Sugars
7.4g / serving
7.4g / serving
MED
Salt
2.5g / serving
2.5g / serving
LOW
Fibre
6.1g / serving
6.1g / serving
Suitable for:HalalKosherPregnancy
Preparation
To make the sauce
- Fry the small white onion until soft
- Blend the fried onion with the garlic, chilli, oregano, cumin, sal, ketchup, purée and chopped tomatoes
To make the filling
- Fry the large onion, mince and garlic until the meat is no longer pink
- Pour off any liquid and season with salt and pepper
- Mix in approx ¼ (150ml) of the sauce
To make the Enchiladas
- Dip each tortilla in the remaining sauce to coat on each side, this should use about 300ml of sauce, leaving approx 150ml for later.
- Spoon approx 3 tbsp of the beef mix onto each tortilla
- Roll each tortilla around the beef mix, and place in a large roasting dish, seam down
- Cover with kitchen foil
- Bake for 15 minutes at
180°C - Remove from oven, remove foil and spoon the remaining sauce (approx 1tbsp each) onto the top of each tortilla
- You can also add grated cheese if you like cheese
- Return to the oven and bake for additional 20 minutes
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.
- Flour tortillas are best suited for tex-mex style enchiladas. For mexican-style use corn tortillas instead
Ingredients
- For the sauce
- 2 tbsp oil
- 1 onion, finely diced
- 1 tsp garlic
- 1 chilli pepper
- ½ tsp oregano
- 1 tsp cumin
- ½ tsp sal
- 2 tins tomatoes
- 2tbsp ketchup
- 2tbsp
tomato purée - For the filling
- 800g lean steak mince
- 1 large onion, diced
- 1 tsp garlic, minced
- ½ tsp sal
- ½ tsp black pepper
- For Baking
- 8 medium flour tortillas
Equipment
- Chopping board
- Knife
- Large frying pan
- Large baking dish
- Kitchen foil
- Food processor
Nutritional Facts
- Serving size: 617.8g
- (36% / 46%) Calories: 911kcal
- (104%)Total fat: 57g
- (80%) Saturated fat: 16g
- (82%) Unsaturated fat: 28.6g
- Mono: 26g
- Poly: 2.6g
- (45%) Cholesterol: 135mg
- Trans Fat: 1.4g
- (19%)Total carbohydrates: 57g
- Starch: 0g
- (25%) Sugars: 7.4g
- Sucrose: 1.6g
- Glucose: 2.4g
- Maltose: 0g
- Lactose: 0g
- Fructose: 1.9g
- Galactose: 0g
- (24%) Fibre: 6.1g
- (88%)Protein: 44g
- Salts
- (50%) Sodium: 1g
- (39%) Potassium: 1.4g
- Minerals
- Calcium: 10%
- Iron: 59%
- Zinc: 89%
- Magnesium: 24%
- Phosphorus: 69%
- Copper: 56%
- Manganese: 5%
- Selenium: 98%
- Fluoride: 0%
- Cryptoxanthin: 15mg
- Lycopene: 66%
- Lutein: 0.3g
- Vitamins
- Vitamin A: 70µg
- Thiamin (B1): 25%
- Riboflavin (B2): 8%
- Niacin (B3): 15%
- Vitamin B5: 0%
- Vitamin B6: 15%
- Folate (B9): 10%
- Vitamin B12: 0%
- Choline: 3%
- Vitamin C: 95%
- Vitamin D: 0%
- Vitamin E: 32%
- Vitamin K: 21%
- Arginine: 7mg
- Aspartic Acid: 23mg
- Glutamate: 22mg
- Glycine: 6mg
- Proline: 11mg
- Serine: 7mg
- Tyrosine: 4mg
- Alanine: 7mg
- Cystine: 3mg
- Amino Acids
- Histidine: 3mg
- Isoleucine: 6mg
- Leucine: 10mg
- Methionine: 2mg
- Phenylalanine: 6mg
- Threonine: 6mg
- Tryptophan: 2mg
- Valine: 7mg
- Lysine: 7mg
- Betaine: 0mg
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