Beef Enchiladas

This week I had a craving for something slightly spicy, I say slightly as I am the biggest wuss when it comes to heat!  Searching through my cupboards and fridge to see what I could make for that nights dinner I decided on Beef Enchiladas.   My recipe has a little kick of heat of but if you want to make it spicier just add more chilli powder or chopped up chilli peppers.    This recipe is one of those simple throw it in one pot to make the sauce then assemble and put in the oven.  A quick and easy simple dinner/tea.   My recipe serves 2 adults or 4 children size portions and has around 300 calories per wrap as I made the lower calorie version but feel free to use full fat mince or even works well with turkey mince, chicken pieces and lots of cheese

What you will need:

350g of lean minced beef (less than 5% fat)

1 medium sized onion

1 400g can of chopped tomatoes

1 tbsp of tomato puree

1tsp of dried oregano

2 garlic cloves chopped or a tsp of lazy garlic

1tsp of mild chilli powder (if you like it hot use hot chilli powder or fresh chills chopped really fine)

1/2 tsp of salt

Chicken or vegetable stock cube or stock pot

150ml of cold water

4 mini corn tortillas (I had none in so I used 4 mini wheat tortilla wraps)

100g of cheddar cheese (I watching my calories used Babybel grated and some small bags of cheddar cubes but add as much cheese as you want to your taste) 

Sour cream 


1. Preheat the oven to 200c, fan 180c, gas mark 6 or the highest grill setting

      2.Chop an onion into slices and brown the mince, garlic and onion together in a pan (excuse the picture, my camera kept steaming)20160919_183402.jpg

3. Add the chopped tomatoes, tomato puree, stock cube/pot, chilli, water and oregano and leave to simmer for 15 mins 


4. Once thickened season with salt and half the mixture to the side

5.Lay out one tortilla wrap and using a spoon with holes as we don’t want a lot of sauce add a heaped tbsp of the mixture the middle of the  tortilla or corn tortilla and a little of the grated cheese (mine was cubed cheddar)


6. Fold over and tuck in sides then lay into a small roasting tin.  Don’t worry if it leaks a little, it will still taste just as delicious.   Repeat until all tortillas are use

7.  Now spoon over the rest of the mince and a little of the sauce.  If you prefer a slightly crispy tortilla use just the mince drained then sprinkle with the remaining cheese and add to the preheated oven for 20 mins.


8.   Remove from the oven, warning they will be very hot! The cheese should be melted and and the edges of you enchiladas crispy


9.   Serve with a side salad of choice and a spoonful of sour cream


Enjoy x




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