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.
Serves44
Cook time50 mins50 minutes
Prep time20 mins20 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
Step 3
Top the enchiladas with avocado, sour cream and rocket leaves. Serve with lime wedges.
