-
1
Start by making the enchilada sauce. Put the garlic oil into a pan over a medium heat and once warm add the flour. Cook, while stirring, for 5 minutes. Pour in the chicken stock slowly, whisking as you go to avoid lumps. Add in the chipotle paste, tomato puree and oregano and stir everything together. Add in the passata and bring to the boil, lower the heat and let the sauce bubble away for 10-15 minutes. Set the sauce aside for now and get on with the filling.
-
2
For the filling, heat the garlic oil in a large pan or casserole. Add the onion, garlic, chilli and peppers. Cook for 15 mins, stirring now and then until the peppers have softened. Add in the cumin, then fry for 1 minute. Next stir in the chipotle paste and cook for another minute.
-
3
Add the beef and cook for 5 minutes, breaking it up as you go. Stir in the oregano. Next add in the refried and black beans, tomato puree, pour over the tinned tomatoes and add the stock cube. Turn the heat up, mixing everything well, and cook for 5 minutes.
-
4
Now it's time to assemble the enchiladas, pour some of the enchilada sauce to cover the bottom of your baking dish.
-
5
Spoon some sauce onto a tortilla and spread out like you would sauce on a pizza base. Add the filling on the lower third of the tortilla and sprinkle over some cheese. Roll up then place in the baking dish, seam side down. Repeat with remaining sauce, filling and tortillas.
-
6
Pour the rest of the sauce and filling over the top of the rolled-up tortillas, sprinkle with the rest of the cheese, cover with foil and pop into the oven for 15 minutes, then 10 minutes uncovered.
-
7
Take out of the oven and top with spring onions, jalapenos, pineapple, and sour cream.
