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Chilli Con Carne Enchiladas

  • Time: 1hr 5min

  • Easy

  • Serves 4

This is such a satisfying midweek meal – a quick beef chilli simmered until tender, used to fill soft flour wraps, then baked with a cheesy sauce until crunchy and golden, and served with a simple homemade guacamole.

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Ingredients

Method

  • 2 tablespoons vegetable oil
  • 1 onion, peeled and finely chopped (or frozen diced onions)
  • 2 garlic cloves, peeled and crushed
  • 300g minced beef, frozen or fresh
  • 1 x 400g can of chopped tomatoes
  • 2 tablespoons tomato purée
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • 2 squares dark chocolate, grated (about 30g)
  • 1 x 400g can of red kidney beans, drained
  • 4 tortilla wraps
  • 150g soured cream
  • 150g crème fraîche
  • 150g strong cheese such as Cheddar, grated
  • 1 avocado, stoned, peeled and mashed
  • ½ red onion, finely chopped
  • Juice of 1 lime
  • A little fresh coriander, chopped (optional)
  1. You will need 2 rectangular ovenproof dishes, each about 30 x 15cm
  2. Preheat the oven to 180°C. Grease the ovenproof dishes with 1 tablespoon of the oil (for both)
  3. Heat the remaining oil in a large frying pan over a medium heat. Fry the onion until it starts to brown slightly, then add the garlic and minced beef. Stir fry for about 5 minutes until browned
  4. Add the chopped tomatoes, tomato purée, chilli, cumin, cinnamon and black pepper, and give the pan a stir
  5. Fill the empty tomato can half full with cold water and add that too. Simmer to reduce the chilli for 20 minutes, adding the grated chocolate just before the end
  6. Stir in the red kidney beans, remove from the heat and spoon a quarter of the mixture into the centre of each tortilla
  7. Wrap the tortilla up like a cigar, leaving both ends open. Place 2 in each dish, with the ‘join’ underneath.
  8. Mix the soured cream and crème fraîche with two-thirds of the cheese and spread this over the top of the enchiladas. Sprinkle with the remaining cheese and bake for 30 minutes.
  9. To make the guacamole, mash all of the ingredients together using a fork
  10. Serve the enchiladas with the guacamole, a green salad, or simply on their own

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