Spicy Chilli Mince Enchiladas

1.Preheat your oven to 190°C (170°C fan/Gas Mark 5).

2.Heat the olive oil in a large frying pan or skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

3.Add the minced garlic and cook for another minute until fragrant.

4.Add the ground beef to the pan. Break it up with a spoon and cook until browned all over. Drain off any excess fat.

5.Stir in the chilli powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring, until the spices are fragrant.

6.Pour in the chopped tomatoes and beef broth. Bring to a simmer, then reduce the heat and let it cook gently for 10-15 minutes, stirring occasionally, until the sauce has thickened.

7.Season the chilli mince with salt and pepper to taste.

8.Warm the corn tortillas slightly (you can wrap them in a damp kitchen towel and microwave for 30 seconds, or warm them gently in a dry pan) to make them more pliable.

9.Spoon a generous amount of the chilli mince mixture into the centre of each tortilla. Roll up the tortillas tightly and place them seam-side down in a baking dish.

10.Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.

11.Sprinkle the grated cheddar cheese over the top of the enchilada sauce.

12.Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.

13.Let the enchiladas stand for a few minutes before serving. Serve hot, garnished with sour cream, fresh cilantro, or sliced jalapeños if desired.