These mini enchiladas are the perfect finger food to enjoy with a nice cold beer in the sun! They’re super fun and easy to make, plus the little amount of food you need goes such a long way.  They have the perfect spice for dipping in fresh salsa, sour cream and guacamole. Enjoy!

Ingredients – makes about 30

  • 2 packs of 8 medium sized white wraps  (9-10″ across)
  • 2 6oz frying steaks (cheaper cut)
  • 1 400g tin chopped tomatoes
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 heaped tsp dried oregano
  • 1 green chilli
  • 1 large clove of garlic
  • 1 large onion
  • 1 tbsp tomato puree
  • 1 tbsp tomato ketchup
  • 50-100g grated cheddar cheese (depending on how much you like)
  • salt and pepper to taste


  1. Finely chop or blitz the onion, garlic and chilli to make a coarse paste.
  2. On a low heat add a tbsp of oil to a frying pan and add the cumin, coriander and paprika for a minute or so. Then add the onion, chilli and garlic. Cook for a few minutes on a medium heat, then turn right down to sweat the onions out for about 5 minutes or so, stirring occasionally.
  3. Add the tomatoes, oregano, ketchup and tomato puree then stir and bring to a boil. Once it begins to boil, turn it right down to simmer for 20 minutes or so.
  4. Whilst the sauce is simmering, take your steaks and tenderise them with a rolling pin. Bash the meat until double in size. Cut them into tiny thin strips (as small as you possibly can).
  5. Heat a pan on high with a little oil and flash fry the steak strips really quickly -this is easier if you do it in two batches. Once they’re cooked, you can add them to the tomato sauce and take this off the heat. Stir in the cheese to the sauce.
  6. Preheat the oven to gas mark 6/200°C/400°F.
  7. Cut your wraps into quarters. Add about 1 and half tsp to each tortilla quarter at the fat end and then tuck in the two adjacent corners. Roll the tortilla over carefully, then finish with a little egg wash on the pointy end.
  8. Add these all to a tray and spray or rub a little oil onto each one. Cook for about 14 minutes until the are a little crispy.
  9. Dip!


Leave a Reply

Your email address will not be published. Required fields are marked *