RECIPE: HOW TO DO BEEF ENCHILADAS

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.

RECIPE BEEF ENCHILADAS

Dificulty: Easy
Portion: Serves 2
Time: Hands-on time 30 min, oven time 30 min

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
1 litre ovenproof dish

Step by step preparation

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.
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.
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.

RECIPE: HOW TO DO BEEF ENCHILADAS

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