Quick and Easy Enchiladas

These quick and easy enchiladas will be a hit with the whole family.

Prep Time:
Cook Time:

How to Cook

  1. Pre-heat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add mince. Cook, stirring, for 3 minutes or until browned. Add Gregg's Mexican Fajita seasoning; cook stirring for 1 minute or until aromatic. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce is thickened. Stir in beans and coriander.
  2. Warm tortillas following packet directions. Divide beef mixture between tortillas. Spread along center of tortillas. Roll up to enclose filling. Place in a large, greased baking dish. Sprinkle with cheese.
  3. Bake for 10 minutes or until cheese melts and burritos start to brown. Serve with sour cream and salad leaves.


  • 1 Tbsp Olive oil
  • 1 Small brown onion, finely chopped
  • 500 g Beef mince
  • 3 tsp Gregg's Fajita Seasoning
  • 400 g can diced tomatoes
  • ¼ cup Beef stock
  • 300 g can kidney beans, drained, rinsed
  • ½ cup Coriander leaves, chopped
  • 8 enchilada tortillas
  • ¾ cup Grated cheese
  • Sour cream and salad leaves to serve

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