These Beef Mince Enchiladas are perfect comfort food – they are super saucy and so filling! Enchiladas are a Mexican dish but I’d say this dish’s flavour profile is more likely to take you to Italy, as it resembles a lasagne!
Beef Mince Enchiladas
🍴 Servings: 5 – 6
🕒 Hands-on: Up to 30 minutes
🎛 Cooking time: ~ 50 minutes (hob + oven)
INGREDIENTS
For the enchiladas
- 500g beef mince (12% fat)
- courgette, sliced and quartered
- red pepper, chopped
- brown onion, finely chopped
- 1 – 2 garlic cloves, minced
- ½ – 1 red bird’s eye chilli, minced (optional)
- 500g tomato passata
- 100ml crème fraîche
- 150ml cream
- 120g grated mozzarella
- 8 wheat tortilla wraps
Mince/sauce seasoning
- 1 – 2 tsp salt
- 1 tsp black pepper
- ½ – 1 tsp white pepper
- 1 – 1.5 tsp mixed herbs
- ¼ – ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
Plus
- 1 – 1.5 tbsp oil, for frying
- fresh coriander, to serve
STEPS
1 Heat the oil in a large sauté pan and add courgette and pepper chunks. Cook on a medium-low heat until slightly soft, about 5 minutes. Set aside.
2 Next, put a bit more oil in the pan and add onions. Cook until soft, also about 5 minutes. Turn up the heat to medium-high and add the mince. Break it up, season and fry until brown.
3 Put courgette and pepper back on the pan with the mince. Then add garlic and chilli, and pour in the tomato passata. Simmer on a medium heat for 10-15 minutes, occasionally stirring. Season.
4 Finally, stir in the crème fraiche and simmer the sauce for 5 more minutes. Check seasoning and adjust if needed.
Turn the oven on now, preheat it to 200℃!
5 To assemble, lay the wrap on a chopping board (one at time). Put the mince sauce down the centre, then fold longer sides on top of the sauce to seal. Place the stuffed wrap carefully in an ovenproof dish, seam-side down (they can overlap). Repeat until you have used all wraps. Spread any remaining sauce on top.
6 Scatter over the cream and cheese. Cook in 200℃ (fan) for about 20 minutes. Let cool down for 5-10 minutes and serve with chopped coriander on top!
Notes:
- Seasoning — Use about half of the seasoning and salt for the mince and then use the same spices to season the sauce
- Heat — Adding both fresh chilli and cayenne pepper will make the dish quite spicy, so if you are not good with spicy food leave at least one out. Also to tone down the spiciness, opt for milder chilli as bird’s eye chillies are pretty hot. Alternatively, leave the chilli out altogether and serve some on the side so everyone can add as much as they like
- Assembling — It makes it easier to make the wraps one by one using a chopping board/plate. You could lay them all on a table at once, but since the sauce is pretty runny it will easily leak everywhere if you don’t fold the wrap straight away and put in the oven dish
- Wraps — I find smaller wraps work better for this recipe as the sauce-wrap ratio is better when you don’t need to fold the wrap ends to fit them in the dish. I normally use either soft Santa Maria or Old El Paso wraps (320g packet). But of course if your oven dish is bigger then larger wraps will work too. The key is you don’t fold them like an envelope, only fold the longer sides
- Oven dish — If possible, choose a snug dish as then your sauce cannot escape anywhere…
- Cheese — I prefer mozzarella with these enchiladas but if you like stronger cheese, try replacing the mozzarella with cheddar or use half and half mixture
ALLERGEN & DIET INFO:
(V) For vegetarian version, use soy protein mince. If substituting, for step 2 simply put 90grams (2.5dl) of dry soya protein in the pan instead of minced beef. Pour over 200ml cold water and fry until all water is absorbed. Then season and follow remaining steps!
For more detailed mince cooking instructions, check my page SIMPLE BEEF MINCE!
Main equipment:
Large sauté pan
Chopping board + knife
Extra chopping board, for rolling
Ovenproof dish (2L, 28cm x 18cm)
Other mince dishes you might like…! ⤵︎
