Preheat oven to 180°C.
To make enchilada sauce, heat the olive oil in a medium saucepan. Add garlic, onion, chilli and capsicum. Cook for 3-5 minutes on gentle heat, stirring occasionally. Add spices and cook until just fragrant.
Add salt, sugar and passata; bring to the boil. Reduce heat to low. Simmer gently, uncovered, for 5 minutes or until sauce thickens slightly.
Meanwhile, heat extra olive oil in a medium frying pan over a high heat. Add mince and season. Cook, stirring to break up any lumps, for 3-4 minutes. Add half of the enchilada sauce to the meat, stir to combine and coat the beef with sauce. Remove from heat.
Divide mince mixture among the tortillas, placing it neatly in the centre. Roll tortillas up from one side to enclose the filling. Place in 20cm x 30cm ovenproof dish seam side down.
Spoon remaining sauce over enchiladas and top with cheese.
Bake in pre-heated oven for 15 minutes until heated through and cheese is melted and browned.
Serve with sour cream and coriander as desired.


  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 medium onion, finely diced
  • 1 long green chilli, seeded, sliced thinly
  • 1 green capsicum, diced finely
  • 1 tablespoon ground cumin
  • ½ teaspoon chilli powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon sugar, optional
  • 1 x 700g bottle passata (pureed tomatoes)
  • 1 tablespoon olive oil, extra
  • 500g premium beef mince
  • 1 packet (eight) flour tortillas
  • 1½ cups grated tasty cheese
  • sour cream and fresh coriander sprigs, to serve