Beef enchiladas

Beef enchiladas
  • Serves icon Serves 2
  • Time icon 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.

Nutrition: per serving

Calories
801kcals
Fat
42.3g (13g saturated)
Protein
55.3g
Carbohydrates
33.4g (24g sugars)
Fibre
9.2g
Salt
1.8g salt
Calories
801kcals
Fat
42.3g (13g saturated)
Protein
55.3g
Carbohydrates
33.4g (24g sugars)
Fibre
9.2g
Salt
1.8g salt

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.

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