Enchiladas de Picadillo (Beef and Potato Enchiladas)
Red-sauced tortillas filled with a mildly spiced picadillo of beef, potato and carrot, a family favourite across Mexico.
Made with Red enchilada sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.01 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potato and carrot cubes in salted water for 5 minutes, until just tender. Drain.
5 min - 2
Heat 1 tbsp oil in a large frying pan over a medium-high heat. Brown the beef mince for 6 minutes, breaking it up, until no pink remains. Add the onion and garlic and cook for 4 minutes.
10 min - 3
Stir in the tomatoes, cumin, oregano and salt and cook for 5 minutes. Add the potato and carrot and cook for 3 minutes more. The filling should be moist, not wet.
8 min - 4
Heat the oven to 200°C (180°C fan). Warm your ready made red enchilada sauce (see the base recipe) in a wide pan until just simmering and spread a thin layer in a baking dish.
- 5
Fry each tortilla in the remaining oil for 5 to 10 seconds a side. Dip in the red sauce, fill with the picadillo, roll up and lay seam side down in the dish.
- 6
Pour over the rest of the sauce and bake for 10 to 12 minutes until bubbling. Serve with shredded lettuce.
12 min
Tips
- Cut the potato and carrot small so they cook through with the mince and the filling rolls neatly.
- Keep the filling moist but not wet. Boil off extra liquid before rolling.
- A handful of raisins stirred into the picadillo is traditional in some regions.
Storing and freezing
Cool within 2 hours and refrigerate for up to 3 days. Reheat in a hot oven until steaming hot all the way through. Freeze the cooked picadillo alone for up to 3 months.
Questions
What is picadillo?
Picadillo is a Mexican home dish of minced meat cooked with tomato, potato and carrot, and spices. It fills tacos, chiles rellenos and enchiladas.
Are these dairy free?
Yes. There is no cheese or cream in this version. Add crumbled queso fresco or feta if you eat dairy.
More made with red enchilada sauce
Enchiladas Ahumadas de Queso (Smoky Cheese Enchiladas)
EFNFQuesadillas de Jaiba con Salsa Roja (Crab Quesadillas)
EFNFTacos Dorados de Papa y Res Ahogados (Crispy Beef and Potato Tacos)
EFNFCarne con Papas en Salsa Roja (Beef and Potatoes in Red Chilli Sauce)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.