Beef Enchiladas with a Chilli Sauce

Anything with corn or soft flour tortillas seems to be popular with children, and these beef enchiladas are packed with loads of flavour and fun! They also leave very little washing up, which is always a bonus!

4
  • 2 tbsp chilli oil
  • 1 tbsp hot chilli powder
  • 1 tbsp paprika
  • pinch of caster sugar
  • grated rind and juice of 1 lime
  • 4 skinless striploin or sirloin steak, trimmed and cut into strips
  • 2 tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 8 soft corn or soft flour tortillas
  • 50g (2oz) Cheddar cheese, grated
  • lightly dressed green salad, to serve

For the chilli sauce:

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, seeded and finely chopped
  • ½ tsp each sweet or smoked paprika, ground cumin
  • ¼ tsp ground coriander
  • 400g can chopped tomatoes
  • squeeze of lemon juice
  • salt and freshly-ground black pepper
  • 2 tbsp chilli oil
  • 1 tbsp hot chilli powder
  • 1 tbsp paprika
  • pinch of caster sugar
  • grated rind and juice of 1 lime
  • 4 skinless striploin or sirloin steak, trimmed and cut into strips
  • 2 tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 8 soft corn or soft flour tortillas
  • 50g (2oz) Cheddar cheese, grated
  • lightly dressed green salad, to serve

For the chilli sauce:

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, seeded and finely chopped
  • ½ tsp each sweet or smoked paprika, ground cumin
  • ¼ tsp ground coriander
  • 400g can chopped tomatoes
  • squeeze of lemon juice
  • salt and freshly-ground black pepper

Step 1

Mix together the chilli oil, chilli powder, paprika, sugar and the lime rind and juice in a shallow non-metallic dish. Add the steak to the chilli mixture and stir until well coated, then cover with clingfilm and leave to marinate in the fridge for 1-2 hours.

Step 2

To make the chilli sauce, heat the oil in a large pan and fry the onion for 6-8 minutes until golden. Stir in the garlic, chilli, paprika, cumin and coriander and cook for 1 minute, stirring. Add the tomatoes and lemon juice and season to taste. Simmer gently for 10-15 minutes until slightly reduced and thickened.

Step 3

To prepare the steak filling, heat the sunflower oil in a wok or large frying pan. Add the sunflower oil and sauté the onion and peppers for about 5 minutes until softened and just beginning to catch around the edges. Tip in the marinated steak and continue to sauté for 3-4 minutes until the steak is just tender and cooked through.

Step 4

Use the steak and pepper mixture to fill the tortillas, then roll up and lay side by side in an ovenproof dish. Spoon over the tomato sauce and scatter the cheese on top. Bake for 15-20 minutes until bubbling and golden brown. Serve straight to the table with a separate bowl of salad and allow guests to help themselves.

Step 1

Mix together the chilli oil, chilli powder, paprika, sugar and the lime rind and juice in a shallow non-metallic dish. Add the steak to the chilli mixture and stir until well coated, then cover with clingfilm and leave to marinate in the fridge for 1-2 hours.

Step 2

To make the chilli sauce, heat the oil in a large pan and fry the onion for 6-8 minutes until golden. Stir in the garlic, chilli, paprika, cumin and coriander and cook for 1 minute, stirring. Add the tomatoes and lemon juice and season to taste. Simmer gently for 10-15 minutes until slightly reduced and thickened.

Step 3

To prepare the steak filling, heat the sunflower oil in a wok or large frying pan. Add the sunflower oil and sauté the onion and peppers for about 5 minutes until softened and just beginning to catch around the edges. Tip in the marinated steak and continue to sauté for 3-4 minutes until the steak is just tender and cooked through.

Step 4

Use the steak and pepper mixture to fill the tortillas, then roll up and lay side by side in an ovenproof dish. Spoon over the tomato sauce and scatter the cheese on top. Bake for 15-20 minutes until bubbling and golden brown. Serve straight to the table with a separate bowl of salad and allow guests to help themselves.