Using some left over meat and pasta sauce Ryan and I made these spicy tomato, mince and sausage enchiladas. We threw a rasher of smoked bacon in as well.
They were lovely! Not too filling and full of flavour.
You will need
- Soft Corn Tortillas
- Assorted meats, we used: Cumberland chipolata sausages, mince meat and a rasher of bacon
- 150g grated cheese
- Mozzarella cheese
- Red pasta sauce – ours was a mild chilli tomato sauce
Preheat the oven to 180°C (160°C for fan assisted ovens)
Pan fry the bacon and mince meat in oil on a medium heat.
Combine with the pasta sauce in a bowl.
Microwave the Soft Corn Tortillas on full power for 35-40 seconds or heat in the oven following the pack instructions.
Spoon the filling onto the middle of the warm tortillas, wrap them up and lay them folded side down onto a lightly greased baking dish / tray.
Pour over the remaining sauce, chop the mozzerlla and add on top, then sprinkle on the grated cheese. Top with herbs.
Bake in a pre-heated oven for 10 minutes, until the cheese is golden and bubbling.