Enchiladas Recipe

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Enchiladas
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Ingredients
15
Count
Nutrition
619
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. First make the sauce.
  2. Heat oil in a saucepan.
  3. Add flour, chilli powder, oregano and cumin and cook over a medium heat, stirring constantly, until golden brown.
  4. Add garlic and passata and mix to combine.
  5. Stir the stock into the tomato and chilli mixture and bring to the boil, reduce heat and simmer for 10 minutes, or until sauce reaches the required consistency.
  6. Turn off heat.
  7. (The sauce can be stored in an airtight container in the fridge for up to 2 weeks.) Make the enchiladas.
  8. Brown the mince in a dry frying pan (or wok) and then put the mince in a colander to drain off any excess fat.
  9. In the same pan heat the oil and fry the onion and peppers until soft.
  10. Return the cooked mince to the pan and add approximately⅓ of the sauce and stir to combine the mixture.
  11. You can add more chilli powder to the meat at this point if you want to spice it up more.
  12. Add salt and pepper to taste.
  13. Assemble the enchiladas.
  14. Divide the meat and sauce mixture equally between the 8 flour tortillas, fold in the sides and secure with a cocktail stick to stop them from unfolding.
  15. Place in a lightly greased baking tin.
  16. You can usually only fit four in a tin; use 2 tins or freeze some of the enchiladas.
  17. Pour the remaining sauce across the middle of the enchiladas and then remove the cocktail sticks.
  18. Put the grated cheese over the part of the enchiladas covered by the sauce.
  19. Cover loosely with tin foil and bake in the oven at Gas Mark 5 for 30 minutes.
  20. Serve with salad, saffron rice and french stick.
  21. To freeze individually place each enchilada on a piece of tin foil, add sauce, remove cocktail stick then wrap in the foil and place in the freezer.
  22. To cook unwrap the enchilada while still frozen and place in a baking tin, let the enchilada defrost and then add grated cheese, cover with foil and cook at Gas Mark 5 for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 618.75 Kcal (2591 kJ)
Calories from fat 338.45 Kcal
% Daily Value*
Total Fat 37.61g 58%
Cholesterol 53.45mg 18%
Sodium 897.29mg 37%
Potassium 200.43mg 4%
Total Carbs 32.77g 11%
Sugars 2.28g 9%
Dietary Fiber 4.83g 19%
Protein 38.85g 78%
Vitamin C 25.7mg 43%
Iron 1.9mg 11%
Calcium 392.5mg 39%
Amount Per 100 g
Calories 179.05 Kcal (750 kJ)
Calories from fat 97.94 Kcal
% Daily Value*
Total Fat 10.88g 58%
Cholesterol 15.47mg 18%
Sodium 259.65mg 37%
Potassium 58mg 4%
Total Carbs 9.48g 11%
Sugars 0.66g 9%
Dietary Fiber 1.4g 19%
Protein 11.24g 78%
Vitamin C 7.4mg 43%
Iron 0.5mg 11%
Calcium 113.6mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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