Recipe

Enchilada bake

Bake it till you make it.

  • 1 hr cooking
  • Serves 4
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Roll up flavourful enchilada sauce with beans and your choice of chicken, beef, pork or vegan mince in tortillas, baked until hot and melty, and sprinkled with fresh toppings.
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Ingredients

  • 2 trimmed corn cobs (500g)
  • ⅓ cup (80ml) olive oil
  • olive oil cooking spray
  • 400 grams can black beans, drained, rinsed (see tip)
  • ½ cup fresh coriander leaves
  • 150 grams fetta, crumbled
  • 8 x 20cm flour tortillas
Enchilada sauce
  • 2 x 400g cans diced tomatoes
  • 1½ cups (375ml) vegetable stock
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 medium onion (150g), chopped coarsely
  • 1 clove garlic, chopped
  • 1 tablespoon chopped pickled jalapeños
  • 1 teaspoon ground cumin
Pick-your-protein
  • 500 grams minced beef, pork or chicken OR
  • 400 grams plant-based vegan 'mince'

Method

  • 1
    Preheat oven to 180°C. Grease a 25cm x 30cm ovenproof dish or roasting pan.
  • 2
    To make enchilada sauce, blend or process ingredients until smooth; transfer to a medium saucepan. Bring to a simmer over medium heat; simmer for 20 minutes or until thickened slightly.
  • 3
    Meanwhile, spray corn with oil. Heat a large frying pan over medium heat; cook corn, turning, for 10 minutes or until golden. Remove from pan. When cool enough to handle, cut kernels
    from cobs.
  • 4
    Heat 2 tablespoons of the olive oil in same pan. Add your choice of protein; cook, stirring to break up lumps, for 6 minutes or until browned.
  • 5
    Place black beans, chosen protein, ½ cup of the enchilada sauce and half each of the corn kernels, coriander and fetta in
    a bowl; stir to combine.
  • 6
    Spread 1 cup of the enchilada sauce over base of dish. Divide bean filling mixture evenly among tortillas; roll to enclose filling. Place tortillas in dish, seam-side down, on enchilada sauce; brush tops with remaining olive oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining fetta.
  • 7
    Bake enchiladas for 30 minutes or until golden and heated through. Top with remaining corn kernels and remaining coriander leaves; serve.

Notes

Use kidney beans instead of black beans, if preferred.

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