Beef Enchiladas

Ingredients

• 1 recipered enchilada sauce
• 680 g (1½ pounds)lean beef mince
• 1onion, chopped (or 1 tsp onion powder)
• 1 tspbeef stock concentrate or beef stock cube
• ½ tsp eachchilli powder, ground cumin, garlic powder and salt
• ¼ tspblack pepper
• 1 can, 113 g (4 oz)mild chopped green chillies
• 1 can, 425 g (15 oz)black beans, rinsed and drained
• 170 g (1½ cups), dividedMonterey Jack cheese, grated
• 170 g (1½ cups), dividedCheddar cheese, grated
• 8–10 medium, about 20 cm (8-inch), or 10–12 corn tortillasflour tortillas or good-quality corn tortillas
• to tastesoured cream
• to tastepico de gallo
• to tastetomatoes
• to tasteavocados
• to tasteavocado crema
• to tasteolives
• to tastefresh coriander

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Prepare the red enchilada sauce following its recipe.

2. 2

   Soften corn tortillas

   If using corn tortillas, this optional but recommended step helps make them pliable. Add enough canola or vegetable oil to a cast-iron or medium frying pan to cover the base and heat over medium-high heat. Fry one tortilla at a time for about 10 seconds on each side, just until soft with a few bubbles; do not let it brown or crisp. Layer the tortillas between sheets of kitchen paper on a plate, repeating with 12–14 tortillas.

3. 3

   Cook the filling

   Brown the beef and onion in a large frying pan over medium heat, adding the stock concentrate and all the seasonings as you break up the meat. When cooked, stir in 120 ml (½ cup) enchilada sauce, the green chillies and black beans. Leave to cool for a few minutes, then mix in 95 g (1 cup) Monterey Jack and 95 g (1 cup) Cheddar; set aside.

4. 4

   Fill the tortillas

   Spread 120 ml (½ cup) enchilada sauce in a thin layer over the base of a lightly greased 23 × 33 cm (9 × 13-inch) baking dish. Add a generous amount of filling, about a heaped 120 ml (½ cup), to each tortilla. Roll it up and place it seam-side down in the dish, repeating with the remaining tortillas. Pour the remaining sauce evenly over the enchiladas, then scatter over the remaining cheeses.

5. 5

   Bake until bubbling

   Cover the dish tightly with foil and bake at 180°C (350°F) for 30–35 minutes, until the sauce is bubbling and the cheese has melted. Finish with chopped coriander and any other desired toppings, and serve with soured cream or Greek yoghurt.

What are beef enchiladas?

Enchiladas are a Mexican dish of filled tortillas rolled and baked with sauce. This version uses beef, beans and cheese inside flour or corn tortillas, with red enchilada sauce covering the top.

The combination of a savoury, well-seasoned filling and sauce beneath and over the rolls helps keep the tortillas moist as they bake. Two cheeses bring both a creamy melt and a familiar cheddar flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 42g protein, 55g carbs, 32g fat.

The tortillas and black beans contribute most of the carbohydrates, while the beef and cheeses provide much of the protein and fat. Serve an enchilada with salad or extra vegetables, and add soured cream or avocado to taste.

Build a balanced filling

Beef and onion: Brown the mince with the onion, stock concentrate and seasonings, breaking the meat into small pieces as it cooks. Stirring the other filling ingredients in afterwards keeps the beans intact.

Beans and chillies: Rinsed black beans add a soft, hearty texture, while the mild green chillies bring gentle flavour. Let the meat mixture cool for a few minutes before adding the grated cheese so it does not melt too early.

Make corn tortillas easy to roll

Quick frying: A brief fry of about 10 seconds per side softens corn tortillas and makes them less likely to crack when rolled. They should feel pliable and show a few bubbles, not turn crisp or brown.

Flour option: Flour tortillas do not need the optional frying step described for corn tortillas. Use the quantity that fits your tortillas and dish, as the recipe allows for different sizes and types.

Layer sauce and cheese

Sauce base: A thin layer of sauce on the baking dish helps prevent the bottoms of the tortillas from sticking and gives them moisture as they bake. Keep the layer thin, as directed.

Even topping: Place each roll seam-side down so it stays closed, then spread the remaining sauce and cheese over the top. Covering the dish tightly with foil helps the enchiladas heat through before the cheese finishes melting.

Check for doneness

Bubbling sauce: Bake at 180°C for 30–35 minutes, looking for sauce bubbling around the edges and fully melted cheese. If the centre is not yet hot, continue baking until it is.

Rest briefly: Let the dish stand for a few minutes after baking so the filling settles and the rolls are easier to lift out. Add fresh toppings just before serving.

Plan the timing

Make ahead: You can assemble the dish in the morning and bake it later. Keep it covered and refrigerated in the meantime; allow extra oven time if it goes into the oven cold, checking that it is hot and bubbling throughout.

Serve with: Add soured cream or Greek yoghurt at the table, with pico de gallo, chopped tomatoes, avocado, avocado crema, olives or coriander as desired. A crisp green salad or simple vegetables make a fresh side.

Recipe notes & tips

• Rinse and drain the black beans well so excess liquid does not loosen the filling.
• Break the beef into small pieces as it browns for an even texture in each roll.
• Keep the corn tortillas between sheets of kitchen paper after frying to stop them drying out.
• Use a generous but manageable amount of filling so each tortilla rolls without splitting.
• Spread the topping sauce evenly so the tortilla edges do not dry out during baking.
• Chop fresh toppings while the enchiladas bake and add them just before serving.

Variations

• Use flour tortillas: Choose these if you prefer a soft, pliable wrap that does not need the optional frying step.
• Choose corn tortillas: Use 10–12 good-quality corn tortillas and soften them briefly in oil before filling.
• Adjust the heat: Use hotter green chillies or add extra chilli powder for a spicier filling.
• Change the beans: Swap the black beans for another drained tinned bean with a similar hearty texture.
• Vary the toppings: Add extra avocado, tomatoes or olives at the table to suit your preference.

Common mistakes to avoid

• Over-frying corn tortillas: They turn crisp and are harder to roll; fry only until soft and lightly bubbled.
• Adding cheese to very hot filling: It may melt before the tortillas are filled; let the mixture cool for a few minutes first.
• Overfilling the tortillas: They can split or be difficult to roll; use about a heaped 120 ml (½ cup) per tortilla.
• Placing rolls seam-side up: They may unfurl; arrange them seam-side down in the baking dish.
• Leaving the dish uncovered: The exposed tortilla edges can dry out; cover it tightly with foil for baking.
• Baking by time alone: Ovens and starting temperatures vary; check that the sauce bubbles and the cheese melts.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered ovenproof dish at 180°C until hot throughout, or microwave individual portions; add fresh toppings after reheating. The assembled dish can also be frozen, though the tortillas may soften after thawing.

Frequently asked questions