I haven't really made a lot of enchiladas this year. Plenty of burritos, a few batches of tasty tasty empandas, but not a lot on the baked goodness of the enchilada-front. Time to get back on the horse. Ordinarily I'm a chicken and kidney bean kind of girl, when it comes to enchiladas, but last night decided to make them with essentially a spag bol concoction. Have mince, will travel.
The thing I really love about enchiladas (and indeed the majority of tortilla-based foods) is that you can make the filling well before dinner time. Heck, make it the day before. Or a month before, then freeze it. It doesn't matter, especcially for enchiladas, 'cause you're going to whack 'em in the oven anyway. We had our mexican canneloni (it's what they remind me of) with a warm salad - cauli, red onion, garlic, ginger, beetroot, carrot and thinly-sliced kumara, stir-fried to perfection by KB with sesame oil.
For 6 enchiladas (so 3-4 people, or 2 people, plus leftovers for lunch)
1 onion, diced
3 cloves garlic, finely chopped
1 chilli, chopped
cumin (powdered or seeds)
salt and pepper
500 g mince
capers, up to you how many
2 tbsp wholegrain mustard
2-3 tbsp sweet chilli sauce
dash balsamic vinegar
400g tin tomatoes
6 tortillas (c. 20cm ones)
- Sauté onions and garlic. When softening, add chilli, cumin (as much as to your taste, I use a good 3-4 tablespoons), salt and pepper. Stir.
- Add mince and break up, stiring to brown all through.
- Add capers, mustard, sweet chilli and balsamic. Mix through the mince. Add the tomatoes, stir thoroughly and reduce temprature to low and allow to simmer for anything from a half hour to an hour or so. Stir occasionally, to ensure the flavours are all through.
- When you're about 20 minutes away from being ready to eat, turn oven on to about 180 degrees celcius.
- Make up the enchiladas by spreading cream cheese onto the tortillas. Spoon in a decent amount of mince and roll up (like a canneloni, or a crèpe), tucking the two sides together. Place, seam down, into your baking dish. Tuck all six alongside each other, so they stay put. Grate cheese over the top.
- Bake for about 20 minutes, or until the cheese has melted and browned a little.
- Serve with a salad and you're done!
PS: Thanks, Manu Chao, for the title-inspiration, and you can add extra tomato on top of the enchiladas too, if you want, under the grated cheese.