I don't go much on Mexican food, however, these enchiladas get the tick of approval every now and then. As long as they are teamed with lots and lots of my delicious home-made salsa...kind of like my version of a deconstructed Tabbouleh, its a deliciously fresh and zingy salad.
2 Tbs olive oil
500g beef strips
vegetable oil, for shallow frying
2 cups grated cheese
375g bottle enchilada simmer sauce
1 cup coriander leaves
Preheat oven to 200 degrees celsius. Lightly grease a shallow baking dish.
Heat olive oil in a non-stick frying pan over high heat. Add beef strips and cook for 3 minutes until seared on all sides. Remove to a plate and cover to keep warm.
Pour enough vegetable oil into frying pan to cover the base. Reduce heat to medium. Cook tortillas, 1 at a time, for 20-30 seconds on each side or until just starting to crisp but still flexible. Remove to a plate lined with paper towel.
Divide beef strips between tortillas. Top each with 2 Tbs cheese and 1 Tbs simmer sauce. Roll up to enclose filling. Place enchiladas, seam-side down, in prepared dish. Sprinkle over remaining cheese. Spoon over remaining sauce. Bake, uncovered, for 15 minutes or until piping hot.
Zingy Salsa-y Tomato and Herb Salad
My quantities vary each time I make this, but basically you need
2-3 ripe tomatoes
1 small red onion
1 small red capsicum
1 bunch parsley
1 bunch mint
1 bunch coriander
Finely slice and dice all vegies and herbs and place into a bowl.
Drizzle over some olive oil and lemon juice and sprinkle over a little sugar.
Stir to combine.