Enchiladas are always a family favourite and these chilli beef enchiladas are super easy to make and make the perfect weeknight dinner when you’re craving Mexican food!
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Mexican food has always been one of my favourite cuisines. It’s so amazingly full of flavour and full of so much variety and freshness I just cannot get enough. It’s tacos, chillis, rice and quesadillas plus so much more.
Enchiladas are one of my favourites though. I love the perfect marriage between soggy and crunchy, spicy and cheesy, filling and comforting.
How was everybody’s Christmas? We had a lovely time. Will was home with me and my parents for the first time and it was so freaking great.
I got to hang out with my gorgeous baby nephew, eat loads of yummy food and just have a much needed chill. I was so eager for a few weeks off work and it’s been so good to just spend time with Will and our families.
We made these enchiladas back in the middle of December. They’re a great winter meal with gentle heat from the chilli and loaded with a delicious layer of melted cheese.
Unlike traditional enchiladas, we decided not to coat these in sauce because the chilli is pretty moist (yeah, I went there) and makes them plenty saucy.
Ingredients you need to make these chipotle chilli beef enchiladas:
- Beef Mince
- Dried Chipotle Peppers
- Red Pepper
- Chopped Tomatoes
- Ground Cumin
- Ground Coriander
- Dried Oregano
- Smoked Paprika
- Chilli Flakes
- Tomato Puree
- Beef Stock
- Kidney Beans
- Cheddar Cheese
Keep scrolling to get the full recipe for these chipotle chilli beef enchiladas…
They use a pretty traditional chilli inside, made with minced beef, but we added a couple of dried chipotle chillis which really added to the smoky flavour of the chilli.
As usual with any Mexican food, this thing is really all about the toppings.
We sliced some avocado on top which I promptly picked off before eating. I know I’m the worst food blogger ever, when will I get over my aversion to avocado?!
Then we had sour cream, coriander and salsa out of the jar which is the kind I like the best even though it’s probably filled with preservatives and what have you.
True story, I use that salsa to make nachos too. It’s one of my favourite guilty pleasures and eating it with salted tortilla chips is probably in my top five all time favourite snacks.
I’d much rather eat it than the fresh stuff or even homemade which probably makes me the worst food blogger in the world (again) but at least I’m enjoying myself I guess.
I have to admit, Will was the main architect behind these enchiladas. He is a great guy to have around. You all should get one.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE CHIPOTLE CHILLI BEEF ENCHILADAS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Easy Chilli Beef Enchiladas
These chilli beef enchiladas are super easy to make and make the perfect weeknight dinner when you're craving Mexican food!
- 1 Medium Onion chopped
- 2 cloves Garlic minced
- 400 g Beef Mince
- 2 Dried Chipotle Peppers
- 1 Red Pepper sliced
- 400g tin Chopped Tomatoes
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Dried Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Chilli Flakes
- 3 tbsp Tomato Puree
- 250 ml Beef Stock
- 400g tin Kidney Beans drained
- 8 Flour Tortillas
- 150 g Cheddar Cheese grated
- Sour Cream
- Fresh Coriander chopped
- Jalapenos sliced
Heat the oven to 200°C. Add the onion to a pan with 1 tbsp of oil and cook gently over a medium low heat until translucent, about 10 mins. Add the garlic and cook for another 5 minutes.
Meanwhile add the dried chipotles to a pan of simmering water and allow to soak for 10 mins. Turn the heat up on the onion and garlic slightly and add the mince, browning all over. Add more oil to the pan if it’s becoming too dry.
Once the mince is browned all over, add the red pepper to the pan, reduce the heat slightly and cook for 5 mins.
Remove the chipotles from the water. When they’re cool enough to touch, remove the stem and seeds, and roughly chop.
Put the chopped tomatoes, chipotles, cumin, coriander, oregano, chilli flakes in a blender and blend until there are no more lumps of chipotle and all the spices are incorporated. Season to taste then add to the pan along with the beef stock and tomato puree.
Bring to a boil then reduce heat and simmer for 20 minutes or until the sauce has thickened.
Make the enchiladas by fillings each tortilla with a couple of spoonfuls of the chilli. Roll and place in a baking dish. Top the enchiladas with the grated cheese and cook for 10 minutes or until the cheese is melted. Serve topped with chopped coriander, avocado, salsa and sour cream.
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