I mentioned in my last post about wholemeal wraps having a pretty low GI, and still have 5 left in the packet, so thought I’d try something different to my normal fajita fix… and I fancied a bit of a red meat too, so decided on beef enchiladas. I have to say, because I love fajitas SO much, I never bother to make other Mexican dishes, so am not entirely convinced I’ve made enchiladas before!
Filling (made 5):
- 300g beef mince
- 1 large onion
- 1 pepper or a few mushrooms
- Chillis (to taste)
- 2-3 garlic cloves, finely chopped.
Fry all together in a splash of olive oil – set aside.
- 4 Tbsp vegetable oil
- 1 tsp chilli powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp all-purpose seasoning (could substitute for garlic and/or onion powder with a pinch of salt)
- 2 sachets of arrowroot powder
- ¾ carton of tomato passata
- 50ml water
- A few splashes of chipotle sauce (I used smoked;)
Heat oil, spices and arrowroot for a minute or two. Add tomatoes and water and bring to a simmer. Season with chipotle sauce to taste.
Now, this might seem a little patronising, but I didn’t know how before googling it, so I don’t mean it in a ‘you’re a dummy!’ kinda way!
- Spread a little enchilada sauce in the bottom of a lasagne dish.
- One-by-one, construct your wraps: filling, grated cheese and a little enchilada sauce. Roll fairly tightly into tubes and lay in dish seam side down. Repeat until dish full/run out of wraps!
- Pour remainder of sauce over the top – cover dish in foil and put in oven (150 degrees) for ~20 mins.
- Take off foil and sprinkle some grated cheese over the top of the sauce – a few more mins in the oven should make it all good and melted!