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Tex Mex cheese enchiladas


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onions with 3 chopped chillies and the garlic until tender, regularly stirring.
  • Add the tomatoes, stock, pureed chipotle, salt and pepper. Mix well and cook until thick and fragrant. Then taste for seasoning, stir through the beans and cook until heated through.
  • Combine the sour cream and coriander with the remaining chilli and the lime juice to taste. Set aside.
  • Warm the tortillas, individually, in a dry pan until softened. Then place cheese down the middle of each one, roll up and put in a large gratin dish in one layer, seam side down. Spoon a generous amount of the bean mixture over the top, scatter more cheese over and cook in the oven for about 10-15 mins until bubbling. Then sprinkle with the cream mixture and serve with a simple green salad on the side.


  • vegetable oil
  • 2 large onions, finely chopped
  • 4 small red chillies, seeded & finely chopped
  • 4 plump garlic cloves, crushed
  • 3 cans diced tomatoes
  • 1 cup vegetable stock
  • 1 heaped tbsp pureed chipotle peppers in adobo
  • sea salt & freshly ground pepper
  • 2 cans cannellini beans, drained & rinsed well
  • ½ cup sour cream
  • 2 heaped tbsp chopped fresh coriander leaves
  • juice of 1-2 limes
  • 6 medium-large tortillas
  • 2 cups grated tasty cheese
  • ½ cup grated provolone cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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