Slow Cooker Beef Enchiladas

Every now and again, I get a serious hankering for Mexican food. There’s this restaurant in Crows Nest that makes unbelievable enchiladas, and sometimes there’s not much I wouldn’t do for one of them. When you walk into the restaurant, you just know you’re going to get a good feed. There are sombreros on the walls and all the cutlery is stored in old Corona bottles. They also only serve sangria or Mexican beer.

In terms of the food, the refried beans are sticky and delicious, the rice is flavoursome, and most of all, their enchilada is beefy, bursting with spices and onion and slathered in cheese. The problem being, as soon as I so much as start daydreaming about this meal, my stomach starts seizing with the mere thought of getting close to eating it. It’s not even that it could be a bad decision – it’s set in stone.

But never fear my low FODMAP friends, for if you think beef enchiladas are a thing of the past, think again. I have come to your rescue. You can now satisfy your cravings for your favourite Mexican dish from the comfort of your own home, and not need to lie in the foetal position for hours afterwards. I can’t make the refried beans a thing, and for that I will be eternally sorry. But as for the beef enchiladas, I’ve got you covered.

I served mine with some Mexican-inspired rice and some steamed vegetables, and they went down a treat. You could also pair them with quinoa or polenta if you’re looking for other grains, or a salad if you’re so inclined.

Slow Cooker Beef Enchiladas

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

Ingredients

  • 400 grams shin beef
  • 2 cups water
  • 400 grams crushed tomatoes
  • 4 tbsp tomato paste
  • 3 tsp smoked paprika
  • 3 tsp cumin powder
  • 3 tsp coriander seeds
  • salt and pepper
  • 4 spelt or other low FODMAP wraps
  • 1 cup mozzarella cheese

Instructions

  1. Add the beef, water, crushed tomatoes, tomato paste, herbs and spices to your slow cooker and stir to combine. Turn your slow cooker on high and cook for around 4 hours.

  2. At the 3 1/2 hour mark, check your mixture. If it is too thin, make a cornflour slurry using 1/2 tbsp cornflour and a small amount of water and stir this through your sauce before continuing to cook for half an hour.

  3. When your beef and sauce has finished cooking, preheat your oven to grill.

  4. Add a few large spoonfuls of mixture to each wrap and roll them. Place them in a greased baking dish side by side. Top with the remaining beef and sauce and spread this evenly.

  5. Sprinkle the mozzarella over the top of the enchiladas and add parsley or herbs if desired.

  6. Grill in the oven until the cheese is bubbly and golden.

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