Warm tortilla wraps stuffed with lashings of spicy filling and covered in oozy but crisp cheese, served with a fresh tomato salsa and salad, these chilli enchiladas are the perfect Mexican inspired family dish!
This enchiladas recipe is a quick and easy dish as I make it using leftover chilli con carne.
When I make a chilli I always make a big batch which means I can make a meal for the family plus have lots leftover to create into another meal to chill or freeze into ‘ready meals’.
For the filling
- 500 grams beef mince (or chicken strips, or high protein meat alternative)
- 400 grams tinned chopped tomatoes
- 400 grams tinned red kidney beans
- 1 large onion chopped
- 2 whole cloves of garlic chopped or crushed
- 2 whole fresh chillies (optional depending on the heat you would like)
- 1 whole yellow pepper chopped
- 1 whole green pepper chopped
- 300 ml beef or vegetable stock
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 pinch cayenne pepper
- 1 tbsp tomato purée
- 1 pinch salt & ground black pepper (season to taste)
For the rest of the dish
- 4 whole tortilla wraps (see below for lower carb options)
- 200 grams cheddar grated (or vegan cheese)
- 100 grams mozzarella grated (or vegan cheese)
- 1 tsp fresh coriander leaves finely chopped (optional)
For the filling
- Chop all veggies and heat a pan with some olive oil
- Add the onions, cook on a low heat until softened and then add the mince (chicken or meat alternative) to brown
- Add the peppers, garlic, chillies, spices and stir through well
- Add the tomatoes, tomato purée and stock. Stir well and bring to the boil
- Reduce the heat and simmer for 15 minutes, or until the juices have thickened slightly. Add a pinch of salt and pepper, seasoning to taste, then drain and add the kidney beans to heat through. Once the kidney beans have heated through, the filling is ready
To make enchiladas
- Preheat the oven to 200°c (fan)
- Lay a tortilla wrap flat, then spoon the filling in a thick line from one end to another. Next fold each side of the wrap over and place in an ovenproof dish. Repeat this step with all 4 wraps
- Spoon over any leftover filling and sauce across the top of the folded wraps, then sprinkle with plenty of grated cheddar and mozzarella
- Place in the centre of the oven to bake for 15-20 minutes or until the cheese is melted and bubbling. You can cook this to your liking – mine is well done as my family prefer those lovely super crispy cheese edges! Then garnish with freshly chopped herbs of your choice and tomato salsa. Serve with a big green side salad, avocado, lime wedges and sour cream!
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used
Picking a better tortilla wrap
Tortilla wraps can vary vastly in nutritional value. Some can be much higher in carbs and many are made with refined white flour which many GD mothers may find more difficult to tolerate.
In this table below I have compared many of main brand larger tortilla wraps so you can find ones which are lower in carbs and higher in protein and fat. Please note the nutritional information shared below is per wrap and wrap sizes can vary. I have only compared larger sized wraps, not mini versions: