A Tex-Mex favourite, this is a dish your whole family will love! You’ll need a can of red kidney beans in chilli sauce, which makes a fairly mild chilli mix, but you can add some extra heat by stirring in some dried chilli flakes before simmering. And if you fancy enchiladas salvadoreñas bit more heat, you could scatter a few sliced canned jalapeños or finely chopped red chilli over the crème fraîche at the end.

Put a large non-stick frying pan over a medium heat and add the beef, onion and garlic. Cook it all up together for 5 minutes, squishing the mince against the sides of the pan to break it up. Tip the kidney beans and sauce into the pan and stir in the tomato purée and chilli flakes, if using. Stir in the beef stock and season with a good pinch of salt and plenty of freshly ground black pepper. 30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Spray a large shallow ovenproof dish with oil or brush it with a little sunflower oil. Take a tortilla and spoon about an eighth of the mince mixture down the centre.

Sprinkle with an eighth of the cheese and fold over one side, then the other and place in the greased dish. Repeat with the remaining tortillas, mince and cheese until everything is used up. 5 minutes of the cooking time. Spoon the crème fraiche and salsa sauce over the tortillas and garnish with fresh coriander.

Season with more black pepper and serve with lime wedges for squeezing. You can use small flour tortillas if you can’t find corn tortillas in your local stores. Don’t be tempted to get the large wrap-style tortillas though as they will push the calories up by about 106 per portion. Gericht, das je nach Region und Belieben in vielen Varianten zubereitet wird. Die Füllung besteht meistens aus Fleisch, vorzugsweise Hühnerfleisch, aber auch Rührei, Gemüse oder Chili.