- February 2017
- Serves 2
- Hands-on time 30 min, oven time 30 min
Looking for a way to use up weekend leftovers? Transform half a batch of beef and vegetable stew into cheesy chipotle-spiced enchiladas with this Mexican-style recipe.
- 42.3g (13g saturated)
- 33.4g (24g sugars)
- 1.8g salt
- half a batch of this beef and vegetable stew
- a glug of vegetable oil
- 1 onion, roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tsp chipotle paste
- 400g tin of chopped tomatoes
- a splash of beef stock
- 2 large flour tortillas
- 4 tbsp soured cream
- 30g grated cheddar
- a green salad, to serve
You’ll also need
- 1 litre ovenproof dish
- In a large frying pan, heat a glug of vegetable oil and fry the onion for 5-8 minutes until softening. Add ground cumin, ground coriander and chipotle paste, fry for a few minutes, then stir in a tin of chopped tomatoes. Simmer for 15 minutes.
- Heat the oven to 200°C/180°C fan/gas 6. Meanwhile, pour the half-batch of beef stew into a saucepan and gently heat through. If the sauce has thickened up a lot, add a splash of beef stock or water. Put a large frying/griddle pan over a high heat and toast the tortillas, one at a time, until lightly charred on both sides.
- Divide the stew between the tortillas, then roll them up. Put the tortilla rolls in a 1 litre ovenproof dish. Pour over the hot tomato and chipotle sauce, then dollop over 4 tbsp soured cream. Top with grated cheddar and bake for 30 minutes until golden and bubbling. Leave to stand for 5 minutes, then serve with a green salad.
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