Chipotle beef enchiladas

Name: Chipotle beef enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 385 g pack slow cooked smoky chipotle beef; 420 g can Essential Black Beans In Water, drained; 4 large tortilla wraps; Olive oil, for greasing; 500 g jar Cooks’ Ingredients Bechamel Sauce; 3 tbsp Cooks’ Ingredients Mexican-style Seasoning; 250 g pack grated Cheddar & mozzarella; 1 iceberg lettuce, finely shredded; Green jalapeño peppers from a jar, drained, to serve; 25 g pack coriander, leaves roughly chopped, to serve

"My enchilada game was changed by a tip for spiced béchamel sauce to top them with," says Waitrose cook Alex Szrok. "I’ve unashamedly stolen this move and used a jar for ease." Check out our Mexican-inspired recipe collection for more inspiration

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

385g pack slow cooked smoky chipotle beef
420g can Essential Black Beans In Water, drained
4 large tortilla wraps
Olive oil, for greasing
500g jar Cooks’ Ingredients Bechamel Sauce
3 tbsp Cooks’ Ingredients Mexican-style Seasoning
½ x 250g pack grated Cheddar & mozzarella
1 iceberg lettuce, finely shredded
Green jalapeño peppers from a jar, drained, to serve
½ x 25g pack coriander, leaves roughly chopped, to serve

Preheat the oven to 190ºC, gas mark 5. Put the slow- cooked beef, its juices and the contents of the chipotle sauce sachet into a bowl, then shred and mix well with a fork. Add the drained black beans and mix.
Divide the beef and bean mix across the tortillas and roll them up. Grease a 2L baking dish or roasting tin and place the rolled tortillas in 1 layer.
In a bowl, mix together the béchamel, Mexican-style seasoning and tomato purée. Spoon it over the rolled tortillas and spread out. Bake for 20 minutes, then top with the grated cheese and bake for 15 minutes more, or until hot and bubbling, making sure the beef is piping hot inside.
Serve with the iceberg lettuce alongside, garnished with the jalapeños and coriander.