Warm tortilla wraps stuffed with lashings of spicy filling, topped with plenty of cheese. A great way to use up leftover chilli con carne
Leftover chilli Enchiladas

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’.

Leftover chilli Enchiladas


Warm tortilla wraps stuffed with lashings of spicy filling, topped with plenty of cheese. A great way to use up leftover chilli con carne
4.75 from 4 votes
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Course: Main Meals
Cuisine: Mexican
Diet: Diabetic, Vegan, Vegetarian
Keyword: TexMex, tortilla
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 911kcal
Author: Jo Paterson


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!
    Enchiladas baked


If making this dish vegetarian or vegan, it is important to replace the meat with a high protein meat alternative as this is needed to help pair the carbs in the dish. It will be far too carb heavy if a high protein meat alternative is not used.
It is beneficial to use a coconut based cheese alternative such as Violife if making this vegan to include more natural fats.
Nutritional info. below is a guide based on using beef mince and an average tortilla wrap with approx. 25g of carbs per wrap


Calories: 911kcal | Carbohydrates: 53g | Protein: 53g | Fat: 53g | of which saturates: 26g | Fibre: 13g | of which sugars: 10g

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:

carbs (g)protein (g)fat (g)
Carb Zone Low Carb Tortilla (6x65g)
Sainsbury’s Deliciously Free From Sweet Potato Tortilla Wraps (x4)
Genius 4 Gluten-Free Fibre Fest Beetroot Wraps (4x40g)
Bfree Sweet Potato Wraps (6x42g)
Bfree Quinoa and Chia Seed Wrap with Teff & Flax Seeds (6x42g)
Warburtons Gluten Free High Protein Wraps with Super Seeds (4x45g)
Bfree Gluten Free Multigrain Wrap (6x42g)
ASDA Mexican Style Wholemeal Tortillas x8 (320g pack)
Old El Paso Mexican 8 Regular Super Soft Wholewheat Tortilla Wraps (8x41g)
Old El Paso Mexican 8 Regular Super Soft Corn & Wheat Tortilla Wraps (8x42g)
Weight Watchers White Wraps (x6)
ASDA Mexican Style Wheat Flour & Corn Tortillas x8 (320g pack)
Sainsbury’s Soft Corn Tortilla Wraps x8 (320g pack)
Mission Deli Wholemeal Wrap (x6)
Weight Watchers Wholemeal Wraps (x6)
essential Waitrose 8 Large Wholemeal Tortilla Wraps x8 (488g pack)
Sainsbury’s Wholemeal Tortilla Wraps x8 (512g pack)
Tesco 8 Wholemeal Tortilla Wraps (8x61g)
Tesco 8 Multiseed Tortilla Wraps (8x61g)
ASDA Wholemeal Wraps x8 (496g pack)
Tesco 8 Plain Tortilla Wraps (8x61g)
Mission Deli Wheat & White Wraps x6 (367g pack)
Mission Deli Seeded Wraps (x6)
Waitrose 8 Seeded Tortilla Wraps x8 (512g pack)
essential Waitrose 8 Large Tortilla Wraps x8 (488g pack)
Waitrose 6 Malted Rye Tortilla Wraps x6 (384g pack)
ASDA White Wraps x8 (496g pack)
Morrisons Plain Tortilla Wraps (8x64g)
Sainsbury’s Plain Tortilla Wraps x8 (512g pack)
Morrisons White With More Wraps (8x64g)