Cheesy mushroom and pork enchiladas

4 servings Prep: 20 mins, Cooking: 1 hr
Rate this recipe
Serve the enchiladas on their own or with crunchy greens on the side. A dollop of sour cream would not go amiss here.

By Food24 September 30 2015
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Ingredients (28)

FILLING:
1 onion — finely chopped
1 tsp garlic — cloves, crushed
1/2 tsp cumin
1/4 tsp paprika
dried chilli flakes
200 g pork mince
1/2 red pepper — chopped
200 g mushrooms — chopped
1 tomato purée
1/2 cup stock — chicken
salt
freshly ground black pepper
fresh coriander — small bunch, chopped
Tomato sauce:
1/2 tsp garlic — cloves, crushed
100 ml tomato purée
50 ml water
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp dried Italian herbs
salt
freshly ground black pepper
Cheese sauce:
2 tsp butter
2 tsp flour
100 ml milk
1/3 cup cheddar cheese — grated
TO ASSEMBLE:
4x20 cm tortillas — flour
1/4 cup cheddar cheese — grated
fresh coriander — to garnish
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Method:

Preheat your oven to 180°C.

Filling:
Heat the olive oil in a deep saucepan. Gently cook the onion over a low heat until soft and translucent. Add the garlic, cumin, paprika and chilli flakes and toss everything together.

Add the pork mince and cook for a few minutes to brown. Add the red pepper and mushrooms and cook for a further 3 minutes.

Add the tomato puree, chicken stock and season with salt and pepper. Simmer for 10-12 minutes until most of the liquid has reduced. Check the seasoning, remove from the heat and stir through the coriander. Set aside.

Tomato sauce:
Heat the olive oil in a frying pan. Sauté the garlic for a few minutes, then add the rest of the sauce ingredients. Allow to simmer for 5 minutes, then take off the heat and set aside.

Make the cheese sauce by melting the butter in a small saucepan. Add the flour and whisk into the butter. Allow to cook for a minute then remove the saucepan from the heat. Gradually add the milk while whisking. Return the saucepan to the heat and continue to whisk until the sauce has thickened slightly. Take the saucepan off the heat and add the cheese. Whisk until smooth. (The sauce can also be made in the microwave.)

Divide the mushroom and pork filling between the 4 tortillas and roll each one up like a cigar. Arrange the rolled tortillas next to each other in an ovenproof dish.

Spread the tomato sauce over the tortillas. Then spread the cheese sauce over the top. Sprinkle with the remaining cheese and bake the enchiladas for 30 minutes. Garnish with fresh coriander and serve while hot!

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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