Hairy Bikers enchiladas are corn tortillas filled with spiced beef and kidney bean mince, rolled, baked at 200°C, then topped with crème fraîche and salsa. They serve 4 at 468 calories per serving and take about an hour total from pan to table.
This comes from The Hairy Dieters: Eat for Life (2013). Si and Dave use extra-lean mince, half-fat cheese, half-fat crème fraîche and corn tortillas to keep the calories down. They specifically warn against large flour wraps, which “will push the calories up by about 106 per portion.”
The filling uses the same dry-fry technique as the Hairy Bikers chilli con carne. No oil in the pan: the mince and onions cook together while you squish the beef against the sides to break up the lumps. That no-oil start is a Hairy Dieters signature.
Hairy Bikers Enchiladas
Course: DinnerCuisine: BritishDifficulty: Easy4
servings20
minutes50
minutes468
kcal1
hour20
minutesA Tex-Mex family dinner from The Hairy Dieters: Eat for Life (2013). The filling simmers for 25–30 minutes, gets rolled into 8 corn tortillas with grated cheddar, then bakes under foil. Crème fraîche and salsa go on after baking, not before.
Ingredients
450g extra-lean beef mince (5% or less fat)
1 medium onion, chopped
2 garlic cloves, finely chopped
400g can of red kidney beans in chilli sauce
3 tbsp tomato purée
½–1 tsp dried chilli flakes (optional)
600ml beef stock, made with 1 stock cube
oil, for spraying
8 soft corn tortillas
50g half-fat mature Cheddar cheese, finely grated
150g half-fat crème fraîche
3 tbsp tomato salsa sauce (fresh or from a jar)
fresh coriander, to garnish
lime wedges, to serve
flaked sea salt
freshly ground black pepper
Directions
- Cook the filling: Put a large non-stick frying pan over a medium heat and add the beef, onion and garlic. Cook for 5 minutes, squishing the mince against the sides of the pan to break it up. Add the kidney beans and sauce, tomato purée, chilli flakes if using, and beef stock. Season and simmer gently for 25–30 minutes until thick.
- Fill the tortillas: Preheat the oven to 200°C/Fan 180°C/Gas 6. Spray a large shallow ovenproof dish with oil. Spoon an eighth of the filling down the centre of each tortilla, sprinkle with an eighth of the cheese, fold over both sides and place seam-side down in the dish.
- Bake: Cover with foil and bake for 15–20 minutes until piping hot. Remove the foil for the last 5 minutes.
- Serve: Spoon the crème fraîche and salsa over the top. Garnish with coriander, season with pepper and serve with lime wedges.
FAQs
Why use corn tortillas instead of flour?
Si and Dave are specific about this. Small corn tortillas keep the calorie count at 468 per serving. Large flour wraps would add about 106 calories per portion, pushing a diet-friendly dinner close to 575 calories.
Corn tortillas also hold their shape better during baking without going soggy or splitting open. They’re slightly firmer than flour, which means they keep their fold as the filling heats through. If you can’t find corn locally, use small flour tortillas rather than large wraps. The extra calories are a fair trade for convenience when corn tortillas aren’t available.
Why does the filling use canned beans in chilli sauce?
The canned kidney beans in chilli sauce do double duty. They add protein and fibre alongside the mince, and the chilli sauce from the tin brings built-in seasoning without measuring individual spices.
Si and Dave note this makes “a fairly mild chilli mix,” which suits a family dinner where children are eating too. If you want more heat, they suggest adding dried chilli flakes during simmering. For a sharper kick at the table, scatter sliced canned jalapeños or finely chopped red chilli over the crème fraîche at the end.
Why does the crème fraîche go on after baking?
Crème fraîche splits and separates under high oven heat. Si and Dave spoon it over the enchiladas fresh from the oven so it melts gently on contact without curdling. The salsa goes on at the same time for the same reason.
This also means the crème fraîche stays cool and creamy against the hot filling, which is a better contrast than if it had baked in. The lime wedges squeezed over at the table add a third temperature and flavour layer.
Can I make the filling ahead?
The filling keeps in the fridge for up to 3 days, so you can cook it on Sunday and roll the enchiladas on a weeknight. The 25–30 minute simmer is the longest step, and doing it in advance cuts the evening cook to about 20 minutes.
Roll the tortillas, put them in the dish, cover and refrigerate until ready to bake. Add an extra 5 minutes to the baking time since they’re going in cold. The Hairy Bikers chicken paprika is another good make-ahead option from the same diet-friendly approach.
Can I freeze these?
Freeze the filling in an airtight container for up to 2 months without the tortillas. Defrost overnight in the fridge, then roll, assemble and bake fresh on the day. Freezing assembled enchiladas works too, though the corn tortillas can go slightly chewy once thawed and reheated.
If you freeze assembled, wrap the dish tightly in cling film and foil. Bake from frozen at 180°C for 30–35 minutes under foil, then remove the foil for the last 10 minutes. Check the centre is piping hot before serving.
What makes these different from the chilli con carne?
The base filling is similar to the chilli con carne from the same book, with the same dry-fry technique and lean mince. The difference is what happens next: the chilli stays in the pan, while the enchilada filling gets rolled into tortillas and baked.
The baking step changes the texture. The baking changes everything: tortillas crisp at the edges, cheese melts inside each roll, and each portion holds its shape on the plate.
