Prep Time

15 mins

Cooking Time

40 mins



These Mexican-inspired enchiladas are as fun to make as they are to eat – filled with delicious Mainland Mild Cheese and spices, put them on the table with lots of condiments and watch them disappear.

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  • 1 tbsp oil
  • 1 onion, peeled and finely chopped
  • 500g lean beef mince
  • 1 tsp oregano
  • 1 tsp ground coriander
  • ½ tsp chilli flakes (or to taste) 
  • 1 tin whole peeled chopped tomatoes
  • 1 tin red kidney beans 
  •  2 cups Mainland Mild Cheese, grated
  • 6 soft tortilla wraps
  • ½ cup Anchor sour cream
  • Tomato salsa, hot sauce, avocado and fresh coriander to serve


  1. Heat oil in a frying pan and sauté onion, garlic and mince until browned.
  2. Add oregano, coriander and chilli flakes, then tinned tomatoes and kidney beans, and simmer for 5-10 minutes until reduced and thickened.
  3. Allow to cool for 10 minutes then stir in half the cheese. Meanwhile, heat the oven to 200°C
  4. Divide mixture between the 6 tortillas and wrap each into a parcel. Place on a lined oven tray and top with sour cream and remaining cheese.
  5. Bake for 15-20 minutes or until golden and bubbling on top.
  6. Serve enchilada parcels with tomato salsa, hot sauce, avocado and fresh coriander.