Ingredients
Method
1.Preheat oven to 180°C (160°C fan). Oil a shallow rectangular 3-litre (12-cup) ovenproof dish.
2.Combine chilli con carne mixture and a third of the cheese in a medium bowl.
3.Heat tortillas according to directions on the packet; place on a board. Place ½ cup of the chilli con carne mixture along the edge of each tortilla; roll firmly to enclose filling.
4.Spread ½ cup tomato salsa into dish. Place enchiladas, seam-side down, in dish (they should be snug, without overcrowding). Pour over the remaining tomato salsa and sprinkle enchiladas with remaining cheese.
5.Bake enchiladas, uncovered, for about 15 minutes until cheese melts and enchiladas are heated through
6.Serve with sour cream, sprinkle with coriander leaves and accompany with a green salad, if you like.
We used a medium heat tomato salsa but you can use either a mild or hot salsa, depending on your chilli tolerance.
Note
