Recipe: From left over chilli con carne to enchiladas on the mexican blanket!

My mexican blanket is having a busy few days what with the drop in temperatures so what better way to honour it than with a few spicy enchiladas to use up some left over chilli con carne. Now I don’t claim to be an expert in mexican cooking but I am partial to a little, ok let’s be honest a lot, of chilli in my everyday cooking and chilli con carne is my go-to of comfort foods. Finding tortillas in Italy is a little more challenging as not all supermarkets stock them but when I do I love to endulge in fajitas or enchiladas as a break from pasta, and left over chilli enchiladas make for a perfect sofa meal for one of those feet up nights in front of the telly.

My husband generally greets my chilli nights with a sigh of resignation, A – because as my comfort food of choice it usually means I need cheering up and B – because as a thoroughbred Italian he favours Italian cuisine over all others. All my attempts at Indian curry, Thai noodles, Mexican burritos, Spanish paella are met with similar frustration as he holds out hope of being met at the door to the familiar aroma of pasta pesto or risotto. It seems Italians never ever tire of pasta!

And yet…dress up left over chilli in a tortilla wrap and cover with sour cream, grated cheese and some spring onions and pop in the oven and suddenly my chilli is an acceptable dinner. How fickle men can be!

Ingredients: Left over chilli con carne (1 onion, 1 garlic clove, 400g minced beef, 1-2 chopped fresh chilli, 1 tin kidney beans, 500ml beef stock, 2 chopped tomatoes), 2 tortilla wraps per person, 1 pot sour cream, grated cheddar (or hard cheese), 2 spring onions, oil, tabasco sauce. To serve: mixed salad, guacamole, tomato salsa, natural yoghurt

Preparation: 15 mins + 25 mins cooking.

To be brutally honest this recipe has no rules and left over chilli can easily be substituted for left over roast chicken, beef or mixed vegetables according to taste and the contents of your fridge!

  1. Preheat oven to c. 180C and prepare an oven dish (or individual dishes) with a small amount of oil so your enchiladas don’t stick.
  2. Gently reheat your left over chilli so warm but not too hot.
  3. Spoon chilli con carne into the centre of each of the tortilla wraps and roll the tortillas, closing the ends so that the chilli doesn’t spill out.
  4. Place enchiladas into the baking dishes and cover with some sour cream, grated cheese, chopped spring roll and a couple of drops of tabasco sauce.
  5. Bake in the oven for 20-25 minutes or until golden and then serve with a mixed salad, guacomole and tomato salsa.

Perfect for a night in front of the fire, snuggled in my mexican blanket!

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