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Chilli con carne enchiladas

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You can't go wrong with this oven baked Chilli con carne enchiladas recipe, especially when they are made with the most delicious, flavoursome chilli.

  • Serves4
  • Cook time50 minutes
  • Prep time20 minutes
Chilli con carne enchiladas


  • 2 tsp olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp Mexican chilli powder
  • 500g Coles Australian 4-Star Beef Mince
  • 375g jar Old El Paso Enchilada Sauce
  • ½ cup (125ml) beef stock
  • 400g can black beans, drained, rinsed
  • 250g pkt Uncle Ben’s Express Mexican Style Rice
  • 8 tortillas
  • 200g grated mozzarella cheese
  • 1 avocado, stone removed, peeled, sliced
  • Sour cream, to serve
  • Rocket leaves, to serve
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Heat the oil in a large frying pan over medium heat. Cook the onion for 5 mins. Add the garlic and Mexican chilli powder. Cook for 1 min. Add the beef mince and cook, breaking up lumps with the back of a wooden spoon, for 5 mins or until browned. Add half the enchilada sauce, beef stock and beans. Stir to combine. Bring to a simmer and cook for 12-15 mins or until most of the liquid has evaporated.
  2. Step 2

    Cook the rice following packet directions. Heat the tortillas following packet directions. Divide the mince mixture, rice and half the cheese between the tortillas. Roll up the tortillas tightly to enclose the filling. Place, seam-side down, in a lightly greased 5cm deep, 20cm x 30cm baking dish. Top with the remaining enchilada sauce and sprinkle with remaining cheese. Bake for 20 mins or until the cheese is melted and golden.
  3. Step 3

    Top the enchiladas with avocado, sour cream and rocket leaves. Serve with lime wedges.