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Beef enchiladas

Quick spicy baked beef enchiladas with vegetarian option. Bring mexico to your taste buds!!! Recipe for two.

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Recipe ingredients

500g of chilli con carne
2 large tortillas
1 400g can of chopped tomatos
sour cream
½ onion
½ yellow capsicum
1 vege/beef oxo stock cube
olive oil
ground chilli powder
cheese-colby, tasty etc
salt

Cooking Steps

Make 500g of chilli con carne (see chilli con carne recipe for both veggie and meat option)or defrost if made before hand.
Finely chop onion and capsicum. Blend tomatoes until smooth in blender.
Heat olive oil in pan and cook onions and capsicum until softish, do not brown.
Add tomatoes, 5 tbsp of sour cream, chilli powder (to taste) and crumbed stock cube to pan and bring to simmer for 1-2 minutes.
Season to taste. Split chilli con carne into two portions and wrap in tortillas.
Place tortillas in seperate oven proof dishes.
Pour sauce over tortillas. Cover in grated cheese.
Place in preheated 170-180 °C oven for 30 minutes.
Take out of oven and rest for 5 minutes.
Serve, garnish with sour cream or guacamole.