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1
First make the sauce.
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2
Heat oil in a saucepan.
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3
Add flour, chilli powder, oregano and cumin and cook over a medium heat, stirring constantly, until golden brown.
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4
Add garlic and passata and mix to combine.
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5
Stir the stock into the tomato and chilli mixture and bring to the boil, reduce heat and simmer for 10 minutes, or until sauce reaches the required consistency.
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6
Turn off heat.
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7
(The sauce can be stored in an airtight container in the fridge for up to 2 weeks.) Make the enchiladas.
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8
Brown the mince in a dry frying pan (or wok) and then put the mince in a colander to drain off any excess fat.
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9
In the same pan heat the oil and fry the onion and peppers until soft.
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10
Return the cooked mince to the pan and add approximately1/3 of the sauce and stir to combine the mixture.
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11
You can add more chilli powder to the meat at this point if you want to spice it up more.
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12
Add salt and pepper to taste.
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13
Assemble the enchiladas.
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14
Divide the meat and sauce mixture equally between the 8 flour tortillas, fold in the sides and secure with a cocktail stick to stop them from unfolding.
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15
Place in a lightly greased baking tin.
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16
You can usually only fit four in a tin; use 2 tins or freeze some of the enchiladas.
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17
Pour the remaining sauce across the middle of the enchiladas and then remove the cocktail sticks.
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18
Put the grated cheese over the part of the enchiladas covered by the sauce.
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19
Cover loosely with tin foil and bake in the oven at Gas Mark 5 for 30 minutes.
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20
Serve with salad, saffron rice and french stick.
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21
To freeze individually place each enchilada on a piece of tin foil, add sauce, remove cocktail stick then wrap in the foil and place in the freezer.
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22
To cook unwrap the enchilada while still frozen and place in a baking tin, let the enchilada defrost and then add grated cheese, cover with foil and cook at Gas Mark 5 for 30 minutes.
