Pork and Chorizo Enchiladas

By: Deborah

A delicious full of flavour Mexican dish, serve half and freeze the rest for another day!

PREP: 30

COOK: 1 10

TOTAL: 1 40

Course: Main

Cuisine: Mexican

Servings: 8 people

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Ingredients

1 tbsp olive oil
2 large onions halved and thinly sliced
3 cloves garlic chopped
2 heaped tbsp smoked paprika
1 tbsp ground cumin
2 tsp cinnamon
2 red chillies halved, deseeded and sliced (see Notes)
500 g (1.1 lb) pork mince
400 g (14 oz) cooking chorizo sausages removed from their skins and diced (see Notes)
680 g (24 oz) bottle passata
1 pork or chicken stock cube (or pot)
2 red and 2 green peppers deseeded, quartered and sliced (see Notes)
800 g (28 oz) tinned borlotti beans drained and rinsed (see Notes)
30 g (1.1 oz) pack coriander chopped
500 g (2 cups) full fat fromage frais (see Notes)
1 large egg
2 packs of 8 soft flour or corn tortillas
140 g (1 ¼ cups) mature cheddar grated

To serve:

green salad
red rice (optional)

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 1 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. Heat oven to 190C/170C fan/gas 5.
Meanwhile, put the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and season with salt and freshly ground black pepper.
If making the full recipe, you'll need 2 large rectangular ovenproof (and freezer proof) dishes (my dish is 24cm x 34cm). Spoon the meat mixture onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top of one dish of assembled tortillas and smooth to cover. Repeat with the other dish. Scatter each dish with half the cheese and remaining chillies. Bake for 25 minutes until golden, then serve with green salad and red rice, if you like.
TO FREEZE - when cold, cover with cling film and foil. The cooked enchiladas will keep in the freezer for 3 months.
REHEAT - 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.
REHEAT FROM FROZEN - you can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then turn the 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, and serve.

Notes

Red chillis - green jalapeno chillis are a good substitute if you don't have red ones. Be careful though, they may be a bit hotter!

Chorizo - if you can't get cooking chorizo, don't worry, cured chorizo rings are a good substitute. No need to remove the skin, just chop them into small cubes.

Peppers - yellow and orange peppers are a good substitute for red and/or green peppers.

Beans - cannellini beans, kidney beans or black beans are a good substitute for borlotti beans in this recipe.

Fromage frais - full fat Greek yogurt is a good substitute for fromage frais.

Make ahead - the enchilada filling and fromage frais topping can easily be made ahead, earlier in the day, ready for assembly at step 3.

Freezing and reheating - see steps 5 to 7 within the instructions for freezing and reheating thawed and frozen cooked enchiladas.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chorizo, corn tortillas, flour tortillas, freezable, make ahead, Mexican, pork mince

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