Baked Chili Enchiladas - Perfect recipe for chili leftovers

These enchiladas are to die for & they're a great way to get rid of those chili leftovers.

I have a knack for making really large batches of chili without quite realising that I am feeding two people (not 10) most of the time. Although freezing is a good alternative to get that chili out of the fridge without any waste, this offers a nice alternative that has you eating your chili out of a tortilla instead of a bowl.

wheat free, meat free, egg free, soy free



6 small corn tortillas
1 1/2 C chili
1 sweet potato cubed & roasted
1 C enchilada sauce
1/2 C grated mozzarella


Avocado - optional
Yoghourt - optional
Green onion chopped - optional


10 MINS PREP + 20 MINS cook

This is a great recipe to make with leftover Chili & leftover sweet potato. If you don't have those on hand, make a quick batch of chili & roast some sweet potatoes at the same time tonight so that you can make this tomorrow! <3

Take your corn tortillas, if they are a little dry moisten them with a little towel while you prep the rest.
Grab your chili & sweet potatoes from the fridge, mix together in a bowl.
Divide the mix into your tortillas. Roll each one up and set it seam down into your baking dish. 
Top with enchilada sauce & grated mozzarella. Place in the oven at 350 C for 20 mins, then broil for 1 minute to get the cheese all crispy.
Serve with your desired toppings & enjoy!



Enchilada Sauce


1/2 28 oz can of diced tomato
2 cloves garlic chopped
1/2 onion chopped
3 tbs butter
1 tbs flour
1/4 tbs cumin
2 tbs chilli powder



5 MINS PREP + 15 MINS cooking

Start with 1 tbs of butter in a hot pan.
Add your garlic & onion. Cook until fragrant, about 2 minutes. Add flour and stir.
Squish the tomatoes in a bowl until they have a more saucy look. Add to pan. 
Add cumin & chilli powder, stir and let bubble until the sauce is thick.
Set aside & keep in the fridge until friday!