I made a bit pot of stew and as there were only 2 of us I had enough left over to make up another new dish. If you are just making the stew for the purpose of Enchiladas you are probably going to have enough stew to make about 20 so reduce the quantity of ingredients by around half!
Stew Ingredients
Tbsp of Hemp Oil
½ a Spicy Chorizo Sausage
1 large Onion Chopped
4 Cloves of Garlic
1 Bell Pepper (red or green) chopped
1 or 2 fresh chillis (dependant on how hot you like it)
Bunch of Fresh Basil
5 vine tomatoes chopped
1tbsp of paprika
1tbsp of dried oregano
200ml of red wine
1 can of Black Beans
1 can of Butter Beans
300ml of beef stock
1 tbsp of Tomato Puree
Salt and Pepper
1 packet of Tortilla Bread
250g - 350g of grated cheese(on how cheesy you want them!)
Method
*In a casserole dish add heat your hemp oil then add your chorizo and onion, cook on full heat in the oven for around 7mins
*Add the pepper, garlic, chilli, tomatoes basil and dried herbs. Return to oven on full heat for another 7 mins
*Add the red wine return for 5mins
*Add the beef stock & Black beans and Butter Beans, tomato puree and season – cover the pot and reduce the heat to 190 degrees leave for 1HR 15mins.
FOR A QUICK VERSION OR SLOW COOKER VERSION ADD ALL OF THE * INSTRUCTIONS INTO THE COOKER AT ONCE AND COOK ON A MEDIUM HEAT FOR 2.5 HOURS.
Ladle in a large spoon of the stew into the middle of a tortilla , top with a handful of grated cheese. Fold over one end of the tortilla bread then wrap the sides then fold the other end. Ensuring both ends are folded over like a little parcel. Repeat for the required amount of enchiladas required. Each time one in complete place it in a Pyrex dish. Top the finished wraps with some more cheese and drizzle over a couple of ladles more of the stew. Cover in foil and bake for 30 mins at 190 degrees.