Serves: 6, Calories: 540, Time: 1 hr 30 mins

Ingredients

Sauce:

• 3 tsp garlic purée.  51
• 1 tsp chilli purée.  10
• 1 tbsp tomato purée.  10
• ½ tbsp distilled malt vinegar (clear).  10
• 1 kg passata.  280
• 3 tsp mild chilli powder
• 2.½ tsp cumin
• 1.½ tsp smoked paprika
• 3 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp oregano
• ¼ tsp black pepper
• ⅛ tsp salt

Enchiladas:

• 1 tbsp veg oil.  124
• 500g (5% fat) beef mince.  840
• 1 Knorr beef stock pot.  60
• 1 large onion, chopped.  75
• 3 peppers, chopped.  150
• 300g mushrooms, chopped.  40
• 2 tsp mild chilli powder
• 2 tsp ancho chilli flakes
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp smoked paprika
• ¼ tsp salt
• 150g mature Cheddar, grated.  623
• 8 (Old El Paso) soft corn wheat tortillas.  968

Method

1. Sauce: In medium saucepan; Add all sauce ingredients. Stir. Bring to boil. 5 mins. Turn off heat.
2. Preheat oven to 170°C Fan/Gas Mark 5.
3. Enchiladas: Meanwhile, in sauté pan; Soften onion and peppers in oil. 10 mins.
4. Stir in chilli powder, cumin, smoked paprika, garlic powder, onion powder, and salt. 2 mins.
5. Brown mince. 5 mins. Stir in stock pot.
6. Stir in mushrooms until water releases. 10 mins.
7. Add ½ sauce to beef mix, plus ½ cheese. Stir to melt.
8. In 12x9" Pyrex roaster; Cover base with ¼ sauce.
9. For each tortilla, spoon on beef mix, roll, lay in a row in dish.
10. Mix remaining ¼ sauce into remaining beef mix, pour over rolled tortillas, sprinkle on remaining ½ cheese.
11. Bake for 30 mins, until cheese is golden.
12. For easier slicing and serving, stand for additional 30 mins.

Calories = 3241

• 3241 / 6 = 540

Tip: Reduce cheese to 75g, scatter on top only. Calories reduced to 488 per portion.