A Perfect Pantry

INGREDIENTS

• 4 regular tortillas
• 2 cups chilli con carne mixture (see recipe)
• ½ cup sour cream
• ½ cup cheddar cheese, grated
• Coriander, roughly chopped, to serve

DIRECTIONS

1. Wrap the tortillas in aluminum foil and place the high rack into the base of the oven bowl and then place the tortillas into the oven bowl and onto the rack. Place the extension ring on top and secure the lid.
2. Using the Turbo Convection Oven, select ‘TURBO’ setting and then press the ‘- TIME’ button until ‘5’ appears on the screen and press the ‘POWER/START’ button and allow to warm.
3. Remove the lid and place onto the lid holder. Carefully un wrap the tortillas, keeping the remaining tortillas wrapped for warmth.
4. Place ½ cup chilli con carne mixture into the centre of the tortilla and wrap and roll to form a cigar shape. Place into a 20cm x 20cm baking tray and repeat until all enchiladas have been rolled.
5. Spread the sour cream evenly over the enchiladas and top with cheddar cheese.
6. Place into the oven bowl and onto the rack and then place the extension ring on top and secure the lid.
7. Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘25’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
8. Serve with coriander.

NOTE: Warming the tortillas ensures that they do not snap during folding.

This recipe was developed using a Kambrook Appliance.

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