Mexican Enchiladas with Homemade Tortilla Wraps

This is one of my favourite dishes. I spend a little more time than usual preparing this dish, as I prefer to make my own tortilla wraps. For this reason, I tend to make this on weekends when I have a little more time. It's a healthy treat that the whole family enjoys. Preparation and cooking time takes a little over 40 minutes. This recipe makes 6 enchiladas.

Ingredients:

• 1 and 1/2 cups of gluten free plain flour (suggest Orgran flour)
• 2 to 3 cups of cold water
• 2 desert spoons of baking powder
• 1/4 cup of dried parsley
• 1 desert spoon of dried chilli powder
• 1 Egg
• 1 Teaspoon of salt
• 1 desert spoon of melted butter.
• 500 grams of mince
• 1 jar of enchilada simmering sauce (suggest Old El Paso)
• 50 grams of grated cheese

Method:

Homemade Tortilla Wraps.

• Add the flour, baking powder and first two cups of water to a large mixing bowl.
• Add your desert spoon of chilli powder and the 1/4 cup of dried parsley flakes and then mix with a metal whisk. You want a really runny batter consistency. (Imagine you're making crepes. You want your wraps to be really thin, so the mix will need to be runny).
• The chilli powder turns the mix a light orange colour, and the parsley flakes make the wraps look more interesting.
• Put the mix in the fridge for 10 minutes to cool down and rise.
• When you return to the fridge, the mix should have bubbled and risen about 50%.
• Stir the mix again with the whisk and it will quickly reduce in the bowl. It has likely thickened, so add splashes of water to thin it down again.
• Now add your egg, the teaspoon of salt and pour in your melted butter.
• Beat the batter until frothy ad runny, one last time.
• Pour a large ladle of the batter in to a large pre heated non stick fry pan.
• Pick up the pan and roll it around trying to get the mix to spread thinly.

Wrap in the Pan

The Mince

• Add 500 grams of mince to a fry pan and begin to cook.
• When it has browned, pour in half the bottle of tortilla simmering sauce.
• Reduce on to a low temperature for a couple of minutes while the wraps are being finished off.
• After 5 minutes you can likely turn the mince off and allow it to begin cooling.

Making your Enchiladas

• Place a semi warm wrap on the kitchen bench and add a few spoons of the cooked mince.
• Fold the two ends in and roll. Repeat until all the wraps are rolled in to tortillas.
• Place the enchiladas next to each other in a large deep baking tray.
• Place in a 180 degree oven for ten minutes. You want the wraps to dry right out and hold their roll shape.
• Remove from the oven and pour over the remaining half jar of tortilla simmering sauce.
• Top with grated cheddar cheese.
• Pop them back in the oven for a further 5 minutes so that the cheese melts and begins to brown.
• Then remove them from the oven and allow them them to sit for two minutes to cool before serving.

Enchiladas fresh from the oven

• Carefully remove one or two enchiladas per person and serve with a light salad.