A filling Mexican dish which may be a bit tricky to make but is worth it.
Serves: 4
Tomato Sauce
Can of chopped tomatoes
2 tablespoons to tomato purée
Salt and Pepper
1 Red chilli, chopped
1 teaspoon of sugar
Cheese Sauce
50g of butter
4 tablespoons of flour
500 ml milk
2 mugs of grated cheese
Echillda: Main
1 Onion, chopped
2 Garlic Cloves
500g Mince Beef
1 can of chopped tomatoes
1 red chilli
2 teaspoons of cumin
1 mug of beef stock
2 tablespoons of tomatoe purée
Salt and Pepper
Tortilla wraps
1. Preheat the oven for 220c.
2. Heat olive oil in a large frying pan. Add the onions and garlic and fry for a couple of mins until soft.
3. Add the minced beef and fry until brown.
4. Add the rest of the main ingredients to the pan. Continue to cook for about 5 minutes. After this leave to cool.
5. For the tomato sauce blend all the ingredients together, in a blender or with a hand blender.
6. For the cheese sauce, melt the butter in a small pan. Once it has melted add the flour until the mixture turns into a smooth paste. Whisk in the milk gradually. Once its thick enough, stir in the cheese.
7. Grease the oven proof dish with oil. Divide the enchilada mixture between the wraps and roll then up. Place them in the dish.
8. Pour over the tomato sauce and then the cheese sauce.
9. Put in the oven for about 10-15 minutes. Serve.
Serving Suggestions: Salsa, guacamole, sour cream
