Cheesy mushroom and pork enchiladas

Serve the enchiladas on their own or with crunchy greens on the side. A dollop of sour cream would not go amiss here.
 
recipe, dinner, cheese
Image by:
Recipe from: 30 September 2015
Preparation time: 20 min
Cooking time: 1h
 
 

Ingredients

 
  • FILLING:
  • 1
    Tbs
    olive oil
  • 1
    onion, finely chopped
  • 1
    tsp
    crushed garlic
  • 1/2
    tsp
    cumin
  • 1/4
    tsp
    paprika
  • pinch of chilli flakes
  • 200
    g
    pork mince
  • 1/2
    red pepper, chopped
  • 200
    g
    mushrooms, chopped
  • 1
    Tbs
    tomato puree
  • 1/2
    cup
    chicken stock
  • salt
  • pepper
  • small handful fresh coriander, chopped
  • TOMATO SAUCE:
  • 2
    tsp
    olive oil
  • 1/2
    tsp
    crushed garlic
  • 100
    ml
    tomato puree
  • 50
    ml
    water
  • 1/4
    tsp
    paprika
  • 1/4
    tsp
    cumin
  • 1/4
    tsp
    Italian herbs
  • salt
  • pepper
  • CHEESE SAUCE:
  • 2
    tsp
    butter
  • 2
    tsp
    flour
  • 100
    ml
    milk
  • 1/3
    cup
    grated cheddar cheese
  • TO ASSEMBLE:
  • 4x20
    cm
    flour tortillas
  • 1/4
    cup
    grated cheddar cheese
  • fresh coriander to garnish
Servings: Change Serving
 
 

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



 

Read more on: dinner  |  recipe  |  cheese
 

NEXT ON FOOD24X
 
 
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.