Left-Over Enchiladas

A community recipe by TimBris83

Not tested or verified by Nigella.com

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Introduction

A yummy little solution for left-over bolognese or Chilli con carne sauce. I created this dish out of desparation, I always have left-over Bolognese sauce and was fed up with simply turning it into a mini lasagne or pasta bake. The result was a filling and delicious dish that is ideal for a super quick mid-week meal.

Ingredients

Serves: 2

Metric Cups

chilli con carne sauce (or leftover bolognaise sauce)
4 corn tortillas (or flour tortillas)
mature cheddar
1 pinch of salt
1 pinch of pepper
nutmeg
olive oil (for greasing)

chile con carne sauce (or leftover bolognaise sauce)
4 corn tortillas (or flour tortillas)
mature cheddar
1 pinch of salt
1 pinch of pepper
nutmeg
olive oil (for greasing)

Method

Left-Over Enchiladas is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre heat the oven to 190c. Grease an oven-proof earthenware dish with a little olive oil.

Lay one Tortilla in the dish and spoon in some of your left-over sauce. Roll the Tortilla as you would a Fajita Assemble the remaining Tortillas in the dish in the same manner, laying them side by side. I like to do the assembly in the dish as the Tortillas pick up a little Olive Oil as you put it all together.

Grate cheese over the Tortillas, season with Salt and freshly milled Pepper.

Grate a generous helping of whole Nutmeg over the top.

Bake in the oven for 20-30 mins until the wraps and nice and crispy and the filling is piping hot.

Pre heat the oven to 190c. Grease an oven-proof earthenware dish with a little olive oil.

Grate cheese over the Tortillas, season with Salt and freshly milled Pepper.

Grate a generous helping of whole Nutmeg over the top.

Bake in the oven for 20-30 mins until the wraps and nice and crispy and the filling is piping hot.