Whosayna’s Enchiladas

Copy Icon
Twitter Icon
Whosayna’s Enchiladas


Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min


Serves : 8
  • You will need: 12 or more Tortillas Mince Meat Mixture Enchilada sauce Cheddar Cheese Mozarella Tortillas: 1 n hlf cups All Purpose Flour 1 cup Cornflour 1/2 cup Cornmeal 1 tsp Salt 1 tsp Sugar 2 tsp Olive Oil 1/4 cup Oil 1 tsp Baking powder 1 Egg Enchilada Sauce: 3 Tomatoes (big chunks) 4 tbsp Tomato puree 2 tbsp All Purpose flour 1 Harbanero chilli 1 tbsp Vinegar 1/2 tsp Cummin powder 1/4 tsp Cinnamon powder 1/4 tsp Blackpepper (pounded) Salt ( as required) Mince meat filling: 1 kg Mince Meat Salt (as required) 2 Onions (chopped) 1 tbsp Garlic paste 1 tbsp Paprika 1/2 tsp Cummin powder 1/4 tsp Blackpepper powder


  • Tortillas: Mix all ingredients well, bind using water to softer dough. Make pingpong balls, roll each thin roti and roast on griddle just like rotis, keep on kitchen towel placed on a plate. Cover it when all done. Enchilada Sauce: Boil tomato in 1 cup of water mixed with all purpose flour till tomatoes are tender make sure you whisk to avoid lumps. Let it cool down, blend it with the rest to thick paste. Mince meat filling: Braise onions in butter add mince meat and the rest with little water and cook till done. Take long casserole or two casseroles, put 2 tablespoons of sauce and spread it. On working table place a tortilla spread a spoon of sauce, then scoop two tablespoon of mince mixture and roll it like swissroll, place on the casserole. When all done in same manner, pour the rest of sauce on top and sprinkle genourously grated cheese. Sprinkle black olives rings and chopped spring onions then bake for fifteen minutes. NB: i add sweetcorns and capsicum in mince mixture,and i spread mozarella cheese with cheddar cheese