One Pan Chipotle Beef Enchiladas

Meet your new go-to for busy nights. This one pot chipotle ranch beef bake is quick, comforting and packed with flavour. Think deconstructed enchiladas made easy. Soft tortilla strips are stirred straight into a rich, smoky beef mince sauce, flavoured with Dr. Will’s Chipotle Ranch Dressing for a bold, creamy kick. This versatile dressing has the freshness of a ranch with a subtle smoky warmth, and we love to use it to jazz up everyday dinners. It’s cooked down with tomatoes, garlic, herbs and plenty of courgette for a fresh, fibre-packed boost. Finished with a layer of melted cheese and baked until golden and bubbling, then topped with fragrant parsley. Minimal prep, one pan, big flavour, and perfect for using up any leftover veg. We love how versatile this dish is too - you could also use chicken or turkey mince. For an easy vegetarian alternative, simply swap the beef mince for vegetarian mince.

INGREDIENTS (serves 4):
2 courgettes, sliced
4 garlic cloves, chopped
2 tortilla wraps
500g lean beef mince
2 tbsp tomato purée
½ tbsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
800g chopped tomatoes
200ml beef stock
6 tbsp Dr. Will’s Chipotle Ranch Dressing
100g grated mozzarella
Handful flat leaf parsley, chopped
Your preferred cooking oil or spray
Salt & pepper, to taste

METHOD:

1. Thinly slice the courgettes and chop the garlic cloves.
2. With scissors or knife cut the tortilla wraps into small squares.
3. Heat a dash of oil in a large ovenproof frying pan over a medium heat. Add the beef mince, season with salt and pepper and cook for 5 - 7  minutes.
4. Add the courgette with a pinch of salt, and cook for 3 minutes.
5. Stir in the garlic, tomato purée, dried oregano, smoked paprika, ground cumin and cook for 2 minutes.
6. Add the chopped tomatoes, beef stock, Dr. Will’s Chipotle Ranch Dressing and simmer gently for 5 minutes. 
7. Mix in the chopped tortilla wraps and scatter over the grated mozzarella on top. Heat the grill to high.
8. Put the pan under the grill for 5 - 7 minutes until the cheese is golden and bubbling.
9. Meanwhile, chop the flat leaf parsley. Take the pan out of the oven and finish with the parsley, then plate up and tuck in!