Easy Chilli Beef Enchiladas

• Meat

  • 400 g Beef mince

• Produce

  • 1 Avocado
  • 1/2 tsp Chilli flakes
  • 2 Chipotle peppers, dried
  • 1 tsp Coriander, ground
  • 1 Coriander, fresh
  • 2 cloves Garlic
  • 1 Jalapenos
  • 1 400g tin Kidney beans
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1 400g tin Tomatoes

• Canned Goods

  • 250 ml Beef stock
  • 3 tbsp Tomato puree

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Red pepper

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 150 g Cheddar cheese, grated
  • 1 Sour cream

Found on thecookreport.co.uk

Description

Directions

• Heat the oven to 200°C. Add the onion to a pan with 1 tbsp of oil and cook gently over a medium low heat until translucent, about 10 mins. Add the garlic and cook for another 5 minutes.
• Meanwhile add the dried chipotles to a pan of simmering water and allow to soak for 10 mins. Turn the heat up on the onion and garlic slightly and add the mince, browning all over. Add more oil to the pan if it’s becoming too dry.
• Once the mince is browned all over, add the red pepper to the pan, reduce the heat slightly and cook for 5 mins.
• Remove the chipotles from the water. When they’re cool enough to touch, remove the stem and seeds, and roughly chop.
• Put the chopped tomatoes, chipotles, cumin, coriander, oregano, chilli flakes in a blender and blend until there are no more lumps of chipotle and all the spices are incorporated. Season to taste then add to the pan along with the beef stock and tomato puree.
• Bring to a boil then reduce heat and simmer for 20 minutes or until the sauce has thickened.
• Make the enchiladas by fillings each tortilla with a couple of spoonfuls of the chilli. Roll and place in a baking dish. Top the enchiladas with the grated cheese and cook for 10 minutes or until the cheese is melted. Serve topped with chopped coriander, avocado, salsa and sour cream.