Chilli Beef Enchiladas

Chilli Beef Enchiladas

Tortillas form the base to this Mexican feast.  If you wish, replace the beef with minced chicken or pork or even quorn.  A good vegetarian filling is roasted veg.  (Adjust points as necessary)

Serves 4

Points per serving: 8

450g extra lean minced beef (16pts)

2 medium onions, finely chopped

3 garlic cloves, crushed

2 beef stock cubes

1-2 fresh red chillies, chopped

2 red peppers, seeded and finely chopped

1 tbsp fresh oregano, chopped (or 1 tsp dry)

400g tin chopped tomatoes

300ml tomato passata

300ml skimmed milk (1pt)

1 tbsp cornflour (1pt)

4 Old el paso tortillas (10 pts)

50g half fat cheddar cheese, grated (3pts)

salt & pepper

Preheat oven to 200ºC/400ºF/Gas 6

In a large pan, dry fry the mince until lightly browned.  Pour into a sieve to drain away any fat and wipe out thepan with kitchen paper.

Add the onions and garlic to the pan and gently dry fry until soft.

Return meat to the pan and crumble over the stock cubes. Add the chillies, peppers, oregano and both chopped tomatoes and passata.  Simmer gently for 20-25 mins until sauce is thickened and meat is tender.

In a separate pan, heat the milk, slake the cornflour with a little water and whisk into the milk.  Stir as the sauce thickens.  Season well.

Take a tortilla, place a line of meat sauce down the centre.  Roll up and place in an ovenproof dish.  Repeat with the remaining tortillas. Place any remaining meat sauce on top.

Pour over the white sauce and sprinkle with cheese.

Bake for 20-25 mins until golden brown.

Nice served with salsa and green salad.