Peta's Perfect Mexican Enchiladas

Updated: Apr 30, 2020


I have a very clever friend, Peta Couldrey, who made this recipe for me years ago.  I loved it so much that I have been replicating her recipe ever since. 


You can control the spice of this dish simply by modifying the amount of chilli and cayenne pepper that you add.  1 chilli + 1 tsp cayenne pepper is 7 year old Isabelle approved. 1 chilli + 2 tsp cayenne pepper and she is sweating and has more sour cream on her plate than sauce!


Meat Mixture:

1 tbs olive oil

2 onions, sliced

500g beef or chicken, sliced

1 tbs ground cumin

2 tsp cayenne pepper

1 tsp paprika


Method:

Saute meat and onions for a few minutes, add spices to coat.  Cook for a further 10 minutes or until meat is cooked through. Set aside.


Sauce:


1 tbs olive oil 1 onion, sliced 1 capsicum, sliced 1-3 green chillies 3 garlic cloves 1 tsp ground cumin 1 tsp ground coriander 1 tsp brown sugar 450g tin chopped tomatoes 1/2 lemon, juiced Salt & Pepper to taste


Method:


In the same frying pan that you used to cook the meat, saute olive oil, onion, garlic and capsicum for about 5 minutes. 


Add all other ingredients and simmer for a further 10 minutes.



Extras:


8 tortillas 225 grated cheese Sour cream for dolloping


Method:


Divide the meat mixture into 8 portions and spread onto the 8 tortilla wraps. Roll the tortillas and place in a baking dish. 


Pour the sauce over the tortillas.


Top with cheese and bake at 160 degrees for 30 minutes.  Serve topped with sour cream. Enjoy!



Notes from Gracious Goodness :


This is a delicious meal served with a side salad and will beat a mexican take out, hands down! It's also a great one to take to a shared dinner as it's easy to increase quantity for very little extra work.


Sandra xo

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