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Air Fryer Chilli Beef Enchiladas
- Category: Family |
Simple banging enchiladas using bolognese leftovers and ready in 10 minutes.
Leftover bolognese? No problem! Try these easy air fryer beef enchiladas. Perfect for hectic weeknights or relaxed get-togethers when you crave a delicious meal without the fuss. With their irresistible flavours and quick preparation, they’re destined to become your go-to favourite for any occasion! For more quick and easy airfryer recipes like this one, you can pick up a copy of my new cookbook Air Fryer 30 Minute Meals today.
Tags:
- air fryer |
- airfryer |
- beef |
- chilli |
- enchiladas |
Method
Step 1
Start by lightly reheating the bolognese mixture on a pan over medium heat. If you prefer, you can skip this step as the bolognese will also reheat in the air fryer. Once warmed, add the drained corn to the bolognese mixture and season it with taco or enchilada season. Stir well to combine.
Step 2
Take the wraps and lay them flat on a clean surface. Place a generous portion of the bolognese mixture onto each wrap, spreading it evenly across the surface. Carefully roll up each wrap, ensuring the filling is securely enclosed. Place the wraps seam-side down in the air fryer basket, making sure they are not too crowded.
Step 3
Top each wrap with passata (or pizza sauce) and some grated cheese. Set the air fryer temperature to 190°C and cook for 8-9 minutes, or until the wraps are crispy and golden brown.
Step 4
Once cooked, remove from the air fryer and let them cool slightly before serving. You can serve them whole or slice them into smaller portions for sharing. These delicious beef enchiladas make a satisfying meal or snack for any occasion. For more delicious air fryer recipes like this, you can pick up a copy of my airfryer cookbooks Air Fryer 30 Minute Meals and The Healthy Air Fryer Book on Amazon today.
Ingredients
Leftover bolognese or batch cook
1 can of corn (drained)
1/2 a sachet of ready made taco or enchilada mix
150g cheese
100g of passata or pizza sauce
Tortilla wraps
Jalapeño or green chilli to top
