Enchiladas are a great meal to add to your repertoire - they're full of flavour and they're wonderfully tasty. You can also make them ahead of time, making this dish perfect for serving up at teatime for the whole family.
- 1 300g bag tortilla wraps
- 1 200g jar jalapeno chillies, drained
- 450g beef steak
- 1 onion
- 1 clove garlic
- 900ml passata
- 125ml salsa
- 100g black olives
- 125ml soured cream
- 275g grated cheese
- 2 tsp. chilli powder
- 2 or 3 spring onions
- 1 tbsp. olive oil
Finely slice the onion and chop the olives. Chop the beef steak into bite-size chunks and finely slice the chillies. Crush the garlic clove.
Preheat the oven to 180C.
In a frying pan, heat the oil until hot and then saute the onion until tender and translucent, not browned.
Add the beef, crushed garlic and chopped chillies and cook until the meat is no longer pink. Stir in half of the passata and chilli powder, mix thoroughly and simmer for five minutes before removing from the heat.
Divide the meat mixture between the tortillas, then divide the salsa, olives and cheese between the tortillas. Reserve 50g of cheese for the topping.
Roll the tortillas up and place into a deep, rectangular baking dish.
Pour the rest of the passata over the tortillas and add the soured cream. Top with the spring onions and the rest of the cheese, then put into the oven for thirty minutes.