Archive for September, 2018

Sep 01

Making enchiladas

500g mince

100g quorn – optional (bulks out mince quantity)

Handful of frozen sweetcorn – optional

1 carrot – optional

6-8 tortilla wraps

150g grated cheese (cheddar and/or mozarella)


Make up a batch of red enchilada sauce ( – while it is thickening, fry up the mince (with carrots, sweetcorn, onion and any other veg desired).

Once the mince is browned, remove from heat and when sauce is ready, the enchiladas can be built.


Have the mince, red sauce, cheese and wraps ready with the enchilada dish placed in the middle.

Pick up 1 tortilla wrap, place 1/6(ish) of the mince down the middle of the wrap, put 1 ladle of sauce over the top and sprinkle cheese over that.  Fold the wraps over and place wrap join side down in the dish.  Repeat for the remaining mince/wraps.  Cover the wraps with the remaining sauce and then put foil over the dish.  Place in the oven at 180 degrees for 30 mins.  Then remove the foil, add grated cheese over the top and bake for a further 15 minutes.

Serve with sour cream and guacamole.