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Irene’s Enchiladas

A simple delicious mexican meal that everyone will LOVE!

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  • 1.Heat Olive oil in pot
  • 2.Add bay leaves and fry for a few seconds
  • 3.Add cumin seeds and fry until starting to brown (just a few seconds)
  • 4.Add chilli and a few seconds later add onion and/or carrots
  • 5.Fry and stir until just starting to brown
  • 6.Add tomatoes and cook for 10 min on medium heat
  • 7.Add beans, tarragon, coriander and salt.
  • 8.Stir well and cook on low, without the lid until most of the tomato juice has cooked away, stirring regularly. This might take up to and hour or more)
  • 9.Add parsley / coriander
  • 10.Taste towards the end of cooking time and add salt if necessary.
  • 11.Add cheese sauce powder and cold milk to a pot, whisk until powder is broken up.
  • 12.Cook on a medium to high heat and stir continuously until boiling then turn heat off - it will be thickened and smooth. Add a tsp of cornstarch or potato starch if you want a thicker consistency.
  • 13.Pour some of the cheese sauce into an oven dish to cover the bottom.
  • 14.Place a cheese slice in the middle of a wrap, place some of the bean mixture onto the centre of the wrap and roll into a wrap, not too tightly.
  • 15.Place wrap into the oven dish and repeat until the oven dish is tightly stacked in with wraps
  • 16.Pour the rest of the cheese sauce over the enchiladas.
  • 17.Place in the oven at 180 degrees celcius for about 40 minutes.
  • 18.Serve with cilantro and guacamole. The bean mixture is great with taco shells or wraps with sweetcorn, guacamole, lettuce and cheese.
  • 19.A few tips:
  • 20.Don't fry the spices for too long, it will make them bitter
  • 21.Careful when frying the spices, the oil can splatter a lot
  • 22.Careful with salt, some tinned tomatoes already have salt. The taste of the dish also intensifies with cooking as the liquid evaporates.
  • 23.Best results when cooked on low heat for longer.

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  • 1/2 cup Irene's Cheese sauce powder
  • 1 litre milk of your choice
  • Irene's cheese slices, mozzarella or gouda
  • 10 wraps
  • 40ml Olive oil
  • 3 Bay leaves (preferably fresh)
  • 10 ml cumin seeds
  • Pinch dried red chilli (or to taste)
  • 1 onion finely chopped or 2 grated carrots or 1/2 of each
  • 2 tins red kidney beans, drained and rinsed
  • 2 tins peeled and chopped tomatoes
  • 10ml dried tarragon
  • 5ml ground coriander
  • Salt to taste (+/- 4ml)
  • Small bunch of fresh parsley or fresh coriander, finely chopped