Chicken mince is one of my favourite cooking ingredients. It’s tasty, it’s cheap, it’s lean and so versatile. And Mexican food, how I love Mexican food! Looking down the list of ingredients from my friend Anna’s Enchilada recipe makes me want to party: tomatoes, chicken stock, coriander, beans, tortillas and cheese – but even more so the ease of making them. Originally from Donna Hay Magazine, these crowd-pleasing enchiladas feed lots of people in one hit and are fast to make, especially as the chicken filling can be made and frozen ahead of time. And I especially like the way the tortillas soften into something more like lasagne than a wrap when baked in the oven. The quantities below serve 10 people and cost around $23 to make. Thanks for sending in this recipe, Anna.
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 1kg chicken mince
- 4 cloves garlic, crushed
- 1/4 cup oregano leaves (I use dried)
- 3 cups (750ml) chicken stock (I use powdered)
- 2 x 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 1 x 400g tin of red kidney beans, drained and rinsed
- 1/4 cup fresh coriander, chopped
- 2 x packets of mini tortillas (total 20)
- 120ml tomato puree
- 200g grated mozzarella or pizza cheese
- Heat the oil in a large deep sided frying pan, such as an electric one. Add the onion and cook for a few minutes until softened. Add the mince, garlic and oregano and cook for 10 minutes, breaking up any lumps with a wooden spoon.
- Add stock, tomatoes and tomato paste and bring to the boil. Reduce the heat to medium and cook, stirring occasionally for 30-40 minutes or until thickened. Set aside and allow to cool. Stir in beans and coriander.
- Place a couple of tablespoons of chicken mixture in the middle of each tortilla and roll up, placing each one side by side in a large baking dish.
- Top with tomato puree and grated cheese. Bake at 200 degrees for 15-20 minutes.
Oh my goodness life is busy at the moment. My five year old has started school and there’s so much to get my head around (news, library books, computers, home readers, buddies, making friends at the school gate, getting out the door on time and the endless cycle of making lunches – I could go on). The uni year which has been amping up began to reach one of its crescendoes with O week which started today (exciting times!). There’s been lots of slack dinners lately but thankfully my friend Belinda shared this recipe with me and it lasted us three nights in a row – economical on both time and money. And it’s a sensational tasting dish too. This mexican beef and pasta bake was scoffed down by my kids (perhaps because it wasn’t Weet-bix?) and us grown ups loved it just as much. And don’t worry, it’s not hot in the spicy sense at all. The pictures above represent a double quantity and using those listed below this dish will set you back between $10-12. Serves 6. Thanks Belinda – this one’s already part of our family.
- 200g spiral pasta
- 1 tablespoon olive oil
- 1 brown onion
- 1 red capsicum
- 400g beef mince
- 2 garlic cloves, crushed
- 30g packet Taco Spice Mix (generic is fine)
- 1/2 cup water
- 400g can diced tomatoes (generic is fine)
- 2 zucchinis, chopped
- 400g can red kidney beans, drained (generic is fine)
- 310g can corn kernels, drained (generic is fine)
- 1/2 cup grated cheese
- Preheat oven to 180 degrees or 160 degrees fan-forced. Lightly spray a 2L oven-proof dish with oil. Cook pasta in a large saucepan of boiling salted water until just tender. Drain.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring for 5 minutes until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Stir in taco spice mix and cook, stirring for 1 minute. Add tomatoes, zucchini and 1/2 cup water and bring to the boil. Reduce heat and simmer, uncovered for 5 minutes or until zucchini is just tender and mixture has thickened. Add pasta, beans, corn and mix to combine.
- Combine mixture into prepared dish, sprinkle with cheese and bake for 20 minutes or until cheese is golden.