Paprika & lime enchiladas
SERVES 4 PREP + COOK TIME 30 MINUTES (+ COOLING TIME)
1 tablespoon extra virgin olive oil
500g minced beef or pork
1 medium (170g) red onion, chopped finely 4 cloves garlic, crushed
1 fresh long green chilli, chopped 1 tablespoon smoked paprika
2 x 400g canned diced tomatoes 1 tablespoon lime juice
8 x 20cm flour tortillas
2 cups (240g) coarsely grated cheddar ½ cup fresh coriander leaves lime wedges, for serving
1 Preheat oven to 220°C (200°C fan-forced).
2 Heat oil in a large frying pan over high heat. Cook mince, onion, garlic, chilli and paprika, stirring, for 5 minutes or until browned. Add 1 can of tomatoes; cook uncovered for 5 minutes or until thickened. Add lime juice; season to taste. Cool 10 minutes.
3 Spread tortillas flat on a work surface. Spoon mince mixture equally onto the centre of each tortilla, sprinkle 1 cup cheddar equally over mince mixture; fold tortillas to enclose filling. Place join-side down in a single layer, in a 20cm x 30cm shallow ovenproof dish. Spoon over remaining can of tomatoes, leaving the ends of the tortilla exposed, sprinkle with remaining cheddar.
4 Bake for 15 minutes or until golden. Sprinkle enchiladas with coriander; serve with lime wedges.
Suitable to freeze.