Chipotle Cream Beef Enchiladas

enchI’ll admit it: this photo was taken the day after. Yes, this is a leftover enchilada. Rarer than a unicorn, the leftover enchilada is a much-prized lunch item. However, they do soak up a lot of their sauce overnight, so their photographic potential is somewhat reduced. For years, Mexican Chicken Enchiladas have been one of my favourite dishes to make, and eat. And they are the recipe that even my not-so-mad-about-cooking friends make time and again and rave about. But I’ve been making that one enchilada recipe for years, and it was time to add to my repertoire. When I recently became acquainted with chipotle (chi-POAT-lay) chillis in adobo sauce, I knew what needed to be done. And I wasn’t wrong. Chipotles + cream = a sauce that will make you weep for joy. Make them. Do it now.

Chipotle Cream Beef Enchiladas

500g lean beef mince
400g tinned chopped tomatoes
2 tblsp chutney
2 beef stock cubes
2 cans red kidney beans, drained
500g cubed butternut
1 tblsp olive oil
1 onion, grated or chopped fine
500ml cream
flour tortillas
2 garlic cloves, crushed
6 chipotle chillis in adobo sauce, chopped finely
2 tsp brown sugar
salt & pepper to taste
fresh coriander
grated cheddar cheese
*serves 4-5, with leftovers

Heat 1 tblsp oil in a large saucepan (emphasis on LARGE). Saute the onion for 5min until softened, then add the mince and crumble in the stock cubes. Cook, stirring frequently to toss and break up clumps, until the mince is cooked through. Add the chopped tomatoes, chutney and kidney bean and simmer gently (covered) for 10min, then turn off the heat. Steam the cubed butternut in the bag, or in a steamer, until cooked. I do it in the bag as per the packet instructions. 🙂 Stir the cooked butternut gently through the mince mixture.

At this point you can halt or freeze this process and come back later, or continue straight on. I like to do this early in the day (if it’s a weekend) and just leave it sitting in the pot on the stove till I’m ready later. When you’re ready to get started, heat a tsp of butter or oil in a small saucepan or frying pan, and gently cook the garlic until fragrant. Add the finely chopped chipotles, give it a good stir, and add the cream and brown sugar. Stir until well mixed and bring to a gently simmer, then season to taste with salt and pepper and turn off the heat.

Arrange a single tortilla at a time in a rectangular ovenproof dish, and place a couple of large spoons of filling in the centre. Try not to add too much filling – you’ll want to add more, but then the tortillas won’t close properly. Close the right side of the tortilla back over the filling, and then roll towards the left side. Then shift it slightly so that the overlapped edge is underneath, touching the dish. The weight of the enchilada will keep it from popping open. Repeat with the next tortilla until all your enchiladas are assembled and arranged snugly. Then spoon over all the sauce, making sure to get some between the enchiladas and under them, if possible. Ideally every bit of tortilla must have touched some sauce. Sprinkle the top with grated cheddar cheese, and bake in a preheated oven at 180deg for 25min. Serve scattered with fresh coriander and/or chilli.

Oh, you’re going to love this one. I’m excited for you!

Note: I made 7 enchiladas from this recipe, with a bit of filling left over that went into the freezer.

 

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