Sichuan-style Spicy Enchiladas

Ingredients

While the original Mexican enchiladas are typically filled with ingredients like meat, cheese, and beans, our Sichuan-style enchiladas take a different approach. We have replaced the traditional fillings with a spicy Sichuan-style minced pork and vegetable mixture, infused with the distinctive flavors of Sichuan peppercorns, chili oil, and garlic. The enchiladas are then topped with a tangy and numbing Sichuan-style sauce, creating a unique and mouthwatering combination. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 flour tortillas 8 flour tortillas
• 300g (10.5 oz) minced pork 300g (10.5 oz) minced pork
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 2 tablespoons chili oil 2 tablespoons chili oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 cup chicken broth 1 cup chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 22g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the chili oil over medium heat. Add the crushed Sichuan peppercorns and minced garlic, and sauté for 1 minute until fragrant.
3. 3.
   Add the minced pork to the pan and cook until browned. Stir in the chopped onion, diced red bell pepper, and shredded cabbage. Cook for an additional 3-4 minutes until the vegetables are tender.
4. 4.
   Pour in the chicken broth and soy sauce. Bring the mixture to a simmer and let it cook for 5 minutes.
5. 5.
   Stir in the cornstarch mixture to thicken the sauce. Season with salt to taste.
6. 6.
   Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
7. 7.
   Spoon the Sichuan-style pork and vegetable mixture onto each tortilla and roll them up tightly. Place the enchiladas in a baking dish.
8. 8.
   Bake the enchiladas in the preheated oven for 15 minutes until heated through.
9. 9.
   Serve the Sichuan-style enchiladas hot, drizzled with extra Sichuan-style sauce if desired.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to enhance their aroma.
• Chili oil — Adjust the amount of chili oil according to your spice tolerance.
• Flour tortillas — Warm the tortillas before filling to prevent them from tearing.

Tips & Tricks

• For an extra kick, sprinkle some additional crushed Sichuan peppercorns on top of the enchiladas before baking.
• If you prefer a milder version, reduce the amount of chili oil and Sichuan peppercorns.
• Serve the enchiladas with a side of steamed rice to balance the spiciness.

Serving advice

Serve the Sichuan-style enchiladas hot, garnished with chopped green onions and cilantro. Accompany them with a refreshing cucumber salad to cool down the palate.

Presentation advice

Arrange the enchiladas on a platter, drizzle the Sichuan-style sauce over them, and sprinkle with a pinch of crushed Sichuan peppercorns for an attractive presentation.