This is the kind of meal that fills the kitchen with a deep, reassuring smell while it bakes. Everything here is about layered flavor—soft tortillas, a savory filling, and a sauce that soaks in rather than sits on top.
Ingredients
For the filling
- Cooked chicken or ground meat (beef or turkey), shredded or crumbled
- Olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Ground cumin
- Smoked paprika
- Salt and black pepper
For the enchiladas
- Soft tortillas
- Tomato passata or crushed tomatoes
- A small splash of stock or water
- Mild chili powder or chili flakes
- Grated cheese (cheddar, mozzarella, or a mix)
To finish
- Fresh cilantro or parsley
- Optional: sour cream or yogurt for serving
Instructions
- Start with the base flavor. Heat oil in a pan and cook the onion slowly until soft. Add garlic and spices.
- Build the filling. Stir in the meat, season well, and let it cook until everything smells warm and savory.
- Loosen the sauce. Add tomatoes and a splash of stock directly to the pan. Let it simmer briefly.
- Prepare the tortillas. Spoon some filling into each tortilla and roll them up without packing too tightly.
- Assemble the dish. Place the rolls seam-side down in a baking dish. Pour the remaining sauce over them.
- Add cheese generously. Sprinkle over the top so it melts into the sauce.
- Bake until bubbling. Cook until hot through and lightly golden on top.
- Rest briefly, then finish with herbs and serve.
Related recipes: Quick Pork & Spinach Lasagna, Pork Tenderloin with Quick Pan Apples, Pistachio Crepe Pasta with Caramelized Plums
Serving Ideas:
- Serve with simple rice or a green salad.
- Add sliced avocado or pickled onions on the side.
- A squeeze of lime brightens the whole dish.
Leave a Reply