Published Saturday, 20 June, 2009 by Kirsty
1. Spoon the chilli con carne into the centre of the tortillas and fold the sides around the meat mixture. Put these wraps in the bottom of an oven proof dish.
2. Mix the double cream and soured cream together and season with salt and pepper.
3. Pour this cream mixture on top of the wraps and scatter the grated cheese on top (don't put on too much cream otherwise this dish will be extremely heavy)
4. Put in the oven at 180c for about 15-20 minutes. When it is done it will be piping hot throughout and the cream and cheese will have become a sauce.
easy and tasty- works for me
from scratch (well... near enough)
A little time and effort but definately worth it.
A tasty alternative to meat enchiladas; very filling and nutritious