Seriously, these enchiladas are amazing, they just melt in your mouth. I have made them a few times and this is the recipe, that i prefer using after my trials. First of all, i do not like minced meat, not sure, what i don’t like about it, but that is what it is. And of course for my enchiladas i am using succulent and juicy slow cooked beef. I used scotch fillet for this dish, and i think it’s perfect, but i am sure any other good quality fillet will be as good.
I made my own tortillas (recipe in my other post) and i froze, the once were left after i made quesadillas, and it was a perfect number for my enchiladas (7 exactly what i needed to fit in my baking dish).
Beef fillet- 400 g (i have 2 pieces 200 g each).
Cheese- i used cheddar- 500 g, grated.
Garlic- 3 cloves.
Coriander, cumin, chili, salt, sugar- 1 teaspoon each.
Tomato sauce- 350 g, bottle or a can.
Water- 1 cup.
Jalapenos- canned- 1/3 of a cup, chopped.
Fresh coriander- 1/3 of a cup, chopped.
Oil for frying.
Heat an oil in a pan and fry beef stakes for 3 minuets on each side, till nice and browned in places. Set aside.
In the same pan, add onions and cook, stirring for a 5 minuets. Add all your dry ingredients and garlic, stir for a minuet, add water and tomato sauce, get to a boiling point and return your meat to a pan.Reduce the heat to a low and cook till beef could be easily broken with a fork (should take about 1 hour and 40 minuets).
Mix half of the cheese with jalapenos and fresh coriander.
When it’s done, take a meat out and break it in pieces.
Pour a sauce in a wide container.
Pour some of the sauce at the bottom of your baking dish.
Now start assembling.
Dip tortilla in a warm sauce, lay down on a clean assembling surface. In a middle put some meat, cheese, jalapeno,coriander mixture on top roll it tightly and put in a baking dish, sealed side down.
Repeat the process with the rest of the tortillas. Pour the remaining sauce on top, spread the other half of the cheese,cover with foil ,and bake at 200 C for 30 minuets, then take the foil out, increase the temperature to a 250 C and bake for 5 more minuets.
Take it out and let it rest for 10-15 minuets. then i like to draw a line between each enchilada, makes it easier to serve.