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Leftovers Meat & Veg Enchiladas | Raising Sugar Free Kids - a delicious, healthy, 30 minute dinner that uses up leftovers to save money and reduce food waste. Really simple to adapt for what you have on hand. #sugarfree
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Leftover Meat & Veg Enchiladas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These enchiladas are delicious, and they use up leftovers perfectly to help reduce your food waste. They are quick, easy, super adaptable, and very affordable.

Course: Autumn, Bonfire Night, Breakfast, Dinner, Fall, Gluten Free, Halloween, Lunch, Main Course, Spring, Summer, Winter
Servings: 4 servings (or adjust as needed)
Author: Raising Sugar Free Kids
Ingredients
  • 4-6 wholegrain or corn tortillas (for 4 people - adjust as needed)
  • leftover cooked meat (pulled chicken or pork work particularly well here), about a handful per person
  • leftover cooked veg (or use frozen and cook through), about 2-3 handfuls per person
  • 1 jar (700g/24oz) passata (or use a low sugar enchilada sauce if you like, but check ingredients to make sure you are happy with them)
  • salt & pepper, to taste
  • your choice of herbs & spices (we like ground coriander, ground cumin, smoked paprika and oregano), to taste
  • 2-3 handfuls of grated hard cheese like Cheddar
Instructions

  1. Preheat the oven to 200C/400F/gas 6. Mix the meat and veg together with half the passata. Season to taste with salt & pepper and some spices and herbs, if using.

  2. Divide between the tortilla wraps and roll up to seal. Place in a large casserole dish and pour over the remaining sauce and scatter over the cheese. Bake for 20-30 minutes, or until the cheese is golden and bubbling and the corners of the wraps have crisped up. Serve hot.