Beef enchiladas

  • Serves 2
  • Hands-on time 30 min, oven time 30 min
  • Easy
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.

Nutritional info per serving

  • Calories801kcals
  • Fat42.3g (13g saturated)
  • Protein55.3g
  • Carbohydrates33.4g (24g sugars)
  • Fibre9.2g
  • Salt1.8g salt
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INGREDIENTS

  • 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

METHOD

  1. 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.
  2. 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. 
  3. 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. 
  • Match the spices with a Chilean carmenère, which has a wonderfully savoury, peppery note of its own.

From February 2017

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