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