Mexican Chili Beef Enchiladas

Close up of a Mexican Chili Beef enchilada on a white plate

Made from scratch with a homemade enchilada sauce and spicy beef, this dish is packed full of flavor!

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings to 6 servings

Calories 981kcal

Author Slow The Cook Down

Ingredients

Spicy Beef

17.5 ounces minced beef (500g)
1 tbsp hot chilli powder
1 tbsp of paprika
1 tbsp of onion salt
1 tbsp of garlic granules
1 tbsp of mixed herbs
pinch of black pepper

Enchilada Sauce

6 large tomatoes
6 oz heirloom baby tomatoes / cherry tomatoes (180g)
8 ounces small sweet peppers (or red bell if you can't find these) (225g)
3 red hot chili peppers (use less if you don't want it too spicy!)
1 tbsp olive oil
.125 tsp salt and pepper
1 large red onion finely chopped
2 garlic cloves minced
2 tbsp dried oregano
3 cups chicken or vegetable stock (700ml)
3 tbsp tomato puree
2 tbsp sugar

To build the dish

6 to 8 corn or flour tortillas (I used large ones and trimmed to size)
14 oz refried beans (400g)
1 red or orange bell pepper sliced in strips
1 small red onion sliced
10 oz grated cheese (I used a mozzarella and cheddar mix) (300g)

Instructions

Preheat the oven to 360ºf / 180ºc
Place the ground beef in a small oven tray and loosen the strands with your fingers so it's not one huge chunk! Add the spices for the beef and mix well.
Chop all the tomatoes in half, and add to a separate baking tray lined with foil. Place the sweet peppers and chili peppers on the tray. Sprinkle with a little olive oil and salt and pepper.
Put the beef and vegetables into the oven.
Stir the beef after about 10 minutes. Once the beef is crispy and cooked through (around 25-30 minutes) remove and set to one side.
Roast the vegetables for around 40minutes until they have coloured. Set to one side.
Heat a little oil in a large pot.
Finely chop a large red onion and the garlic cloves and add to the pot with some salt and pepper and the oregano. Cook until the onions have softened. Add in the chicken stock, tomato puree and sugar.
Add in the roasted tomatoes, then cut the tops off of the roasted peppers and chilis and deseed them. Add to the pot. Bring the pot to boil, and simmer for around 10 minutes.
Using a hand or stand blender (if you are using a stand blender, you may want to blend in batches), and the tomato sauce and blend until smooth.
Pour half of the sauce into an oven proof dish / casserole.
On each tortilla, down the middle, spread the refried beans. Add some of the beef on top, a few strips of pepper and red onion, and top with some shredded cheese. (I like to lay all the tortillas out and build them at the same time so they are evenly filled)
Roll a tortilla up and place on top of the sauce. Repeat with the rest.
Once all the tortillas are in, pour over the rest of the sauce and top with cheese.
Place the dish into the preheated oven at 360ºf / 180ºc and cook for around 15-20 minutes until the sauce is bubbling and the cheese has melted.

Notes

Nutritional value based on 1 of 4 servings

Nutrition