According to the internet, enchiladas are traditionally made using corn tortillas. Because I wanted to make flour Tortilla, we will use the ones that I made.

We have been having wet raining days as well as having to use up my shredded cheddar cheese stock, it felt like a good time to make enchiladas for a meal.

Ingredients: serves 3-4

For the filling:

300g mince beef

8-9 tortillas

1 onion, chopped finely

1/2 teaspoon paprika powder

1 teaspoon cumin powder

salt to taste

1 teaspoon dried oregano

For the enchilada sauce:

about 3/4 cups tomato puree (canned)

1 tablespoon dried oregano

1 teaspoon sugar

Topping:

1 cup shredded cheddar cheese

Method:

• Prepare the filling first. Fry the onion in some oil and add the mince when the onion turns translucent.
• Add the herbs & spices when the beef is cooked.
• Lightly grease an ovenproof dish.
• Roll some of the filling into the tortillas and place on the dish. I folded the tortillas into half and placed them onto the dish, topped with the filling.
• Next step is to cook the sauce. Just bring the tomato puree & dried oregano to a light boil, add the sugar (to take away the acidity of the tomatoes).
• Remove from heat when it starts to boil. Ladle over the tops of the tortillas.

• Top with the cheddar cheese.
• Bake in a preheated oven of 200ºC (400ºF) for 20-30 minutes or when the cheese has melted and is bubbling slightly.
• Serve with salad greens and whatever you fancy.