I found this delicious pork and chorizo enchiladas recipe on the BBC Good Food website a couple of years ago when looking to make something different with pork mince. We've been to Mexico on holiday twice and love the food, so this was definitely a dish to try and we weren't disappointed!
The recipe suggests to serve half and freeze the rest for another day. I've now made it a couple of times - the first time I halved the recipe as I didn't have enough room in the freezer at the time to store the other half. I don't have a dish big enough for the 8 tortillas for half the recipe, i'd have needed to use another 2 dishes. The second, most recent time I made it, I made the full recipe but have frozen half the filling only in 2 plastic tubs so that we can try it with rice, a baked potato or nachos...watch out for the photos being added once we've tried these alternative options!
Tips
- I needed to make a few substitutions when making the recipe most recently that all worked absolutely fine:
- Chillis - I keep a supply of chillis in the freezer and didn't have 2 red ones so I used one red (for the filling) and one green (to scatter over the top of the tortillas along with the grated cheese).
- Chorizo - my local supermarket hasn't stocked packs of the cooking chorizo for a couple of months now, so I bought a couple of ready to eat chorizo sausages instead and chopped them into small cubes for adding along with the mince at step 1.
- Peppers - I had 2 green ones in the fridge, but didn't have red ones so used orange ones instead.
- Beans - my local supermarket don't appear to stock borlotti beans so when I googled to check for a suitable substitution, the result was cannellini beans. I decided to use one tin of cannellini beans and one tin of kidney beans. You could also try black beans.
- Fromage frais - I also wasn't able to get fromage frais in my local supermarket, so again I was googling to check for a suitable substitution, the result was Greek yogurt. I made sure it was a tub of full fat that I bought.
Other Recipes
You might also like to try:
- pork dishes
- beef brisket chilli con carne (thermomix - tm6 only)
- blackened cod tacos
- barbacoa pulled beef tacos
- texas cornbread (thermomix)
Latest Recipes
Ingredients
- 1 tbsp olive oil
- 2 large onions, halved and thinly sliced
- 3 garlic cloves, chopped
- 2 heaped tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp cinnamon
- 2 red chillies, halved, deseeded and sliced
- 500g pork mince
- 2 x 200g pack cooking chorizo sausages, removed from their skins and diced
- 680g bottle passata
- 1 pork or chicken stock cube (or pot)
- 2 red and 2 green peppers, deseeded, quartered and sliced
- 2 x 400g cans borlotti beans, drained and rinsed
- 30g pack coriander , chopped
- 500g tub fromage frais (not fat-free)
- 1 large egg
- 2 packs of 8 soft corn tortillas
- 140g mature cheddar, grated
- green salad, to serve
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Instructions
- Heat the oil over a medium low heat in a large, deep pan and fry the onions and garlic for about 10 minutes. Add the spices and half the chilli, and cook for one minute more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. Pour in the passata and 300ml water, then crumble in the stock cube. Pile in the peppers, stir, cover and simmer over a low heat for 30 minutes until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander.
- Meanwhile, tip the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and seasoning. Get out 2 ovenproof and freezer-proof dishes.
- Spoon the meat onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top and smooth it to cover the tortillas. Scatter each with half the cheese and remaining chillies. If eating now, heat oven to 190C/170C fan/gas 5 and bake for 25 minutes until golden, then serve. If freezing, when cold cover with cling film and foil. Will keep for 3 months. To serve, thaw in the fridge and reheat uncovered as above, adding an extra 15 minutes to the time, checking that it is hot all the way through. You can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then heat oven to 180C/160C fan/gas 4 and bake for 2 hours. Don’t put the frozen dish in a preheated oven as it might crack – it’s better to let it heat slowly. Remove the foil and bake for 20 minutes more. Serve with a green salad.
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Pork and Chorizo Enchiladas
Ingredients
- 1 tbsp olive oil
- 2 large onions halved and thinly sliced
- 3 garlic cloves chopped
- 2 heaped tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp cinnamon
- 2 red chillies halved, deseeded and sliced
- 500g pork mince
- 2 x 200g pack cooking chorizo sausages removed from their skins and diced
- 680g bottle passata
- 1 pork or chicken stock cube or pot
- 2 red and 2 green peppers deseeded, quartered and sliced
- 2 x 400g cans borlotti beans drained and rinsed
- 30g pack coriander chopped
- 500g tub fromage frais not fat-free
- 1 large egg
- 2 packs of 8 soft corn tortillas
- 140g mature cheddar grated
- green salad to serve
Instructions
- Heat the oil over a medium low heat in a large, deep pan and fry the onions and garlic for about 10 minutes. Add the spices and half the chilli, and cook for one minute more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. Pour in the passata and 300ml water, then crumble in the stock cube. Pile in the peppers, stir, cover and simmer over a low heat for 30 minutes until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander.
- Meanwhile, tip the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and seasoning. Get out 2 ovenproof and freezer-proof dishes.
- Spoon the meat onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top and smooth it to cover the tortillas. Scatter each with half the cheese and remaining chillies. If eating now, heat oven to 190C/170C fan/gas 5 and bake for 25 minutes until golden, then serve. If freezing, when cold cover with cling film and foil. Will keep for 3 months. To serve, thaw in the fridge and reheat uncovered as above, adding an extra 15 minutes to the time, checking that it is hot all the way through. You can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then heat oven to 180C/160C fan/gas 4 and bake for 2 hours. Don’t put the frozen dish in a preheated oven as it might crack – it’s better to let it heat slowly. Remove the foil and bake for 20 minutes more. Serve with a green salad.
Notes
- I needed to make a few substitutions when making the recipe most recently that all worked absolutely fine:
- Chillis - I keep a supply of chillis in the freezer and didn't have 2 red ones so I used one red (for the filling) and one green (to scatter over the top of the tortillas along with the grated cheese).
- Chorizo - my local supermarket hasn't stocked packs of the cooking chorizo for a couple of months now, so I bought a couple of ready to eat chorizo sausages instead and chopped them into small cubes for adding along with the mince at step 1.
- Peppers - I had 2 green ones in the fridge, but didn't have red ones so used orange ones instead.
- Beans - my local supermarket don't appear to stock borlotti beans so when I googled to check for a suitable substitution, the result was cannellini beans. I decided to use one tin of cannellini beans and one tin of kidney beans. You could also try black beans.
- Fromage frais - I also wasn't able to get fromage frais in my local supermarket, so again I was googling to check for a suitable substitution, the result was Greek yogurt. I made sure it was a tub of full fat that I bought.
- pork dishes
- beef brisket chilli con carne (thermomix - tm6 only)
- blackened cod tacos
- barbacoa pulled beef tacos
- texas cornbread (thermomix)
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