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Grandma Singleton’s Jalapeno & Garlic, Cheesy & Spicy Enchiladas

Serves 4




8 Grandma Singleton’s Jalapeno & Garlic Slices
400g Rump steak, strips    
50g Spring onions 
5g Paprika
5g Oregano, dried
2g Chilli powder
2g Cayenne pepper 
25ml Olive oil
8 Corn tortillas   
2 Garlic, cloves
2 Chopped tomatoes, tinned      
1 Green pepper
1 Red pepper       
1 Onion, white                 
1 Lime                                
Crème Friache
Salt & pepper                                



  1. Weigh ingredients as listed above.
  2. Preheat the oven to 200 degrees C.
  3. Thinly slice the onions, peppers and crush the garlic.
  4. In a large frying pan on a high heat, add the oil and the rump steak strips. (Tip; don’t overfill the frying pan, the meat needs to be browned to seal the juices in!)
  5. Once all the meat is browned, remove from the pan and keep to one side.
  6. In the same frying pan on a medium-high heat, add the oil and onions.
  7. Cook the onions until softened, but do not colour.
  8. Add the garlic and cook for a further few minutes.
  9. Add the sliced peppers to the pan, along with the paprika, cayenne pepper and chilli powder – mix together.
  10. Reduce the heat to medium-low, add the oregano and tinned tomatoes to the pan.
  11. Allow to simmer to for 10-15 minutes.
  12. Add the lime juice, spring onions and season the sauce to taste.
  13. Remove the pan from the heat and add the steak strips.
  14. Fill each tortilla with 1-2 spoonfuls of the mixture and place in individual oven proof dish, repeat until all the tortillas are used.
  15. If there is any sauce left, ladle it over the tops of the tortillas.
  16. Place the sliced cheese over the top of the tortillas, 2 slices per dish.
  17. Place the dishes in the oven & cook until golden brown.
  18. Serve with plenty of crème fraiche & guacamole to cool the spices down!