Stew Enchiladas
This is a terrific way to turn a few ladlefuls of leftover stew into a whole new meal. With apologies to purist Mexican chefs everywhere, almost any combination – based on almost any meat, or indeed veg – can take this treatment. If you have only a small amount of stew, you can bulk it out with tinned borlotti, cannellini, kidney or black-eyed beans, drained and rinsed. SERVES 3–4
Servs 3
Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly oil an ovenproof frying pan or a medium baking dish, about 20 x 30cm.
To make the tomato sauce, heat the oil in a saucepan over a medium heat. Add the onion with a generous pinch of salt and sauté until softened, about 10 minutes. Add the chillies, garlic and ground spices and stir for a minute.
Tip in the sweetcorn and chopped tomatoes with their juice. Simmer gently for 10 minutes, stirring from time to time. Season well with salt and pepper.
Warm the tortillas in the oven or microwave, according to the packet instructions.
Pour half of the tomato sauce into the frying pan or baking dish and spread evenly.
Divide the stew-based filling between the tortillas, spooning it along the middle of each one. Roll up and place the stuffed tortillas seam side down in the pan or baking dish.
Pour over the remaining tomato sauce and sprinkle on the cheese. Bake until bubbling hot, about 25–30 minutes.
Serve each portion topped with a dollop of soured cream and a scattering of spring onions and coriander if you like, with plain rice and a crisp green salad on the side.
Non-meat version
Try stuffing the warmed corn tortillas with leftover roast vegetables, moistened with a little of the tomato sauce and some of the grated cheese if you like. Roast potatoes are particularly good, folded in with some wilted spinach or any other wilted leaves you have to hand.
Ingredients
3–4 large (wrap-size) soft corn tortillas or 6–8 smaller ones
400–500g leftover stew, bolognese, chilli or curry
About 150g Cheddar, or other hard, strong cheese, grated
For the tomato sauce
1 tablespoon rapeseed or sunflower oil, plus extra to oil the dish
1 onion, diced
2 jalapeño or other medium-hot green chillies, halved, membrane and seeds removed (for a milder version if preferred), finely chopped
- optional
1 garlic clove, finely chopped
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
About 200g fresh or frozen sweetcorn, or tinned (drained and rinsed)
400g tin whole plum tomatoes in juice, chopped
Salt and freshly ground black pepper
To finish (optional)
2–3 tablespoons soured cream
2–3 spring onions, trimmed and roughly chopped
Handful of coriander leaves, roughly chopped