Pork and Chorizo Enchiladas

These pork and chorizo enchiladas are a delicious and easy, make ahead family meal. Enjoy half and freeze the rest for another day.

The original recipe is on the BBC Good Food website. I found it when looking to make something different with pork mince.   We'd been to Mexico on holiday twice and love the food, so this was definitely a dish to try and we weren't disappointed!

The recipe suggests to serve half and freeze the rest for another day.   The first time I made it, I halved the recipe as I didn't have enough room in the freezer at the time to store the other half.  When freezing half, I tend to split it into 2 airtight plastic containers, to enjoy with rice, a baked potato or nachos.

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How to make this Pork and Chorizo Enchiladas

Ingredients

• 1 tbsp olive oil
• 2 large onions, halved and thinly sliced
• 3 cloves garlic, chopped
• 2 heaped tbsp smoked paprika
• 1 tbsp ground cumin
• 2 tsp cinnamon
• 2 red chillies, halved, deseeded and sliced (see Tips)
• 500g pork mince
• 2 x 200g packs cooking chorizo sausages, removed from their skins and diced (see Tips)
• 680g bottle passata
• 300ml cold water
• 1 pork or chicken stock cube (or pot)
• 2 red and 2 green peppers, deseeded, quartered and sliced (see Tips)
• 2 x 400g tins borlotti beans, drained and rinsed (see Tips)
• 30g pack coriander, chopped
• 500g tub full fat fromage frais (see Tips)
• 1 large egg
• salt and freshly ground black pepper
• 2 packs of 8 soft flour or corn tortillas
• 140g mature cheddar, grated

To serve: 

• green salad
• red rice (optional)

Instructions

1. Heat the oil over a medium low heat in a large, deep pan and fry the onions and garlic for about 10 minutes. Add the spices and half the chilli, and cook for 1 minute more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. Pour in the passata and 300ml water, then crumble in the stock cube. Pile in the peppers, stir, cover and simmer over a low heat for 30 minutes until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander. Heat oven to 190C/170C fan/gas 5.
2. Meanwhile, put the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and season with salt and freshly ground black pepper.
3. If making the full recipe, you'll need 2 large rectangular ovenproof (and freezer proof) dishes (my dish is 24cm x 34cm). Spoon the meat mixture onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top of one dish of assembled tortillas and smooth to cover. Repeat with the other dish. Scatter each dish with half the cheese and remaining chillies.
4. Bake for 25 minutes until golden, then serve with green salad and red rice, if you like.

Freeze, reheat and reheat from frozen:

1. TO FREEZE - when cold, cover with cling film and foil. The cooked enchiladas will keep in the freezer for 3 months.
2. REHEAT - thaw in the fridge and reheat uncovered as above, adding an extra 15 minutes to the time, checking that it is hot all the way through.
3. REHEAT FROM FROZEN - you can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then turn the oven to 180C/160C fan/gas 4 and bake for 2 hours. Don't put the frozen dish in a preheated oven as it might crack - it's better to let it heat slowly. Remove the foil and bake for 20 minutes more, and serve.