Beef Enchiladas

Utilise your leftover chilli con carne mixture by smearing it over a spread of tortilla and cheese in this beef enchiladas recipe. As most comfort Mexican foods would have it, don't be afraid of going too heavy-handed on the tomato salsa and cheeses either – we like using the surplus over the top of the dish for a crusty, flavour-filled finish.

Yield: Makes 10
Prep Time: 20 mins
Cook Time: 25 mins
Difficulty Level: 3/5

Ingredients

• 5 cups chilli con carne mixture
• 1½ cup (240 g) coarsely grated cheddar
• 10 x 15 cm flour tortillas
• 750 g medium chunky tomato salsa
• ⅔ cup (160 g) sour cream

Steps

01. Preheat oven to 180 C (160 C fan). Oil a shallow rectangular 3 litre (12 cups) ovenproof dish.

02. Combine chilli con carne mixture and a third of the cheese in a medium bowl.

Heat tortillas according to directions on the packet; place on a board. Place ½ cup of the chilli con carne mixture along the edge of each tortilla; roll firmly to enclose filling.

04. Spread ½ cup tomato salsa into dish. Place enchiladas, seam-side down, in dish (they should be snug, without overcrowding). Pour over the remaining tomato salsa and sprinkle enchiladas with remaining cheese.

05. Bake enchiladas, uncovered, for about 15 mins until cheese melts and enchiladas are heated through.

06. Serve with sour cream, sprinkle with coriander leaves and accompany with a green salad, if you like.

TIP We used a medium heat tomato salsa but you can use either a mild or hot salsa, depending on your chilli tolerance.

Photo: bauersyndication.com.au