💡 At a Glance
- •Cheesy Baked Wraps: Mexican-style enchiladas loaded with savory ground meat, veggies, and a rich, creamy sauce—the ultimate weeknight dinner.
- •Quick & Easy: Minimal prep time before popping them into the oven to bake until golden and bubbly.
- •How It’s Made: The veggie filling cooks up in your Thermomix® while you brown the ground meat in a skillet on the stove.
These cheesy baked wraps are like a delicious little fiesta in a dish!
Juicy ground beef, a savory spiced veggie filling, and a rich, creamy sauce make these homemade enchiladas completely irresistible.
Best of all? You can whip them up in no time flat!
In this simple recipe with clear, step-by-step instructions, I’ll show you just how easy it is to make these mouthwatering Thermomix® enchiladas from scratch for your family tonight.
Why You’ll Love This Recipe:
- It’s super quick, easy, and perfect for busy weeknights.
- Great for a cozy, fuss-free dinner with family or friends.
- A fantastic way to use up leftover veggies or proteins.
- Ideal for anyone who loves a good kick of flavor.
- Super easy to make vegetarian or vegan by swapping out the ground meat.
- A total crowd-pleaser that both kids and adults will devour.
- An absolute hit for game days or party spreads.
My Best Tips for Success
Adjust the heat: If you prefer a milder dish, just dial back the chili powder or leave it out completely.
Switch up the filling: Feel free to swap the ground beef for shredded chicken or turkey, or keep it vegetarian with a hearty bean and veggie filling.
Brighten up the sauce: Add a squeeze of fresh lime juice or a handful of fresh chopped cilantro to the sauce for a pop of fresh flavor.
Pick your favorite cheese: Use whatever melting cheese you love best! Sharp Cheddar is classic, but Monterey Jack, Pepper Jack, Mozzarella, or even Gouda taste amazing here.
Prep ahead: You can easily assemble the filled wraps the day before and store them covered in the fridge. When dinner time rolls around, just bake and serve!
Keep an eye on the oven: Baking times can vary depending on your oven. You’re looking for the cheese to be melted, bubbly, and golden brown, with nice crispy edges on the wraps.
Serving Suggestions & Toppings: Top your baked wraps with sour cream, guacamole, salsa, or fresh cilantro.
Storing Leftovers: Store leftover wraps in an airtight container in the fridge and pop them in the microwave or oven to reheat.
Meal Prep Tip: Whip up a double batch and freeze individual portions! It’s the ultimate shortcut for crazy-busy weeknights or quick work lunches.
Kid-Friendly Option: Cooking for little ones? Simply skip the chili powder and use a mild, melty cheese instead.
Can You Make These Ahead of Time?
Make Ahead: You can easily prep the filling and sauce in advance and keep them in the fridge. You can even roll up the filled wraps the day before and store them in the refrigerator until you’re ready to bake.
Refrigerating: Leftovers will keep well in the fridge for up to 2 to 3 days.
Freezing: You can freeze the rolled wraps (before adding the sauce and cheese). When you’re ready to eat, let them thaw overnight in the fridge, smother them with sauce and cheese, and bake!
Easy Recipe Variations
Vegetarian/Vegan: Swap the ground meat for a mix of black beans, lentils, or plant-based crumbles. Use your favorite dairy-free cheese and vegan sour cream on top.
Chicken: Swap the ground beef for diced or shredded chicken breast.
Spicy Kick: Crank up the heat by adding extra chili powder or sliced fresh jalapeños to the filling.
Switch Up the Cheese: Have fun experimenting with different cheeses like shredded Mozzarella, Gouda, Cheddar, or Monterey Jack.
Extra Veggies: Load up the filling with extra veggies like sweet corn, zucchini, or bell peppers.
Low-Carb Option: Swap out the flour tortillas for low-carb wraps or large lettuce leaves for a lighter twist!
What You’ll Need for These Cheesy Baked Wraps
For the Beef Filling:
- 12 oz (350 g) ground beef
- 1 yellow onion, finely diced
- 1 garlic clove, minced
- 1 ½ tbsp cooking oil
- 1 red bell pepper, chopped
- 2 tbsp tomato paste
- 7 oz (200 g) mushrooms, sliced
- 14 oz (400 g) tomato puree (passata)
- ½ cup (100 g) crème fraîche (or sour cream)
- 1 small can sweet corn, drained
- 1 small can kidney beans, rinsed and drained
- 1 tbsp cornstarch (whisked with a splash of cold water)
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and freshly cracked black pepper, to taste
- Chili powder or red pepper flakes, to taste
For the Sauce:
- ½ cup (100 g) tomato puree
- ½ cup (100 g) crème fraîche (or sour cream)
- A pinch of salt and black pepper
To Assemble:
- 6 large flour tortillas
- 2 cups (200 g) shredded cheese (such as Cheddar, Mozzarella, or a Mexican Blend)
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Baked Wraps
Prep the Veggies:
Peel and quarter the onion. Peel the garlic cloves and cut them in half.
Wash, dry, and seed the red bell pepper, then cut it into large chunks.
Gently brush the mushrooms clean, trim off the stem ends, and cut them into quarters.
Preheat your oven to 400°F (200°C) so it’s ready to go.
Make the Filling:
Add the onion and garlic clove to the mixing bowl and chop 5 sec / speed 5. Scrape down the sides of the bowl with the spatula, then repeat the chop.
Add the oil and sauté 2 min / 120°C (250°F) / speed 1.
Next, add the bell pepper pieces to the mixing bowl and chop 2 sec / speed 5.
Add the tomato paste and sliced mushrooms, then sauté 4 min / 100°C (212°F) / Reverse / Gentle Stir.
Now add the rest of the filling ingredients: tomato sauce, crème fraîche, corn, kidney beans, and spices.
Note: Mix the cornstarch with a splash of water until smooth before adding it in.
Bring everything to a simmer for 10 min / 100°C (212°F) / Reverse / speed 1.
While that simmers, brown the ground meat in a skillet over medium-high heat until crumbly. Season with salt and pepper, then set aside.
Give the sauce a quick taste and adjust the salt, pepper, and chili powder as needed. Then, stir in the browned ground meat until fully combined.
Assemble and bake:
Whisk together the sauce ingredients and spread half of it evenly over the bottom of your baking dish.
Pro tip for easy assembling: lay each tortilla wrap flat in a shallow bowl or deep plate. Ladle the filling right into the center (about 1 cup / 220 g per wrap), then fold the left and right sides over the middle.
Place the stuffed wraps seam-side down, side-by-side in the baking dish.
Spoon the remaining sauce over the top, sprinkle generously with cheese, and bake in the preheated oven for 20 minutes until melted and bubbly.
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved my quick recipe for cheesy baked wraps, you might also want to try my delicious ground beef empanadas 🙂
Best,
Christoph
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Cheesy Baked Enchiladas (Mexican Wraps)
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Zutaten
For the filling:
- 350 g Ground beef
- 1 Yellow onion
- 1 Garlic clove
- 20 g Cooking oil
- 1 Red bell pepper
- 30 g Tomato paste
- 200 g Button mushrooms
- 400 g Tomato purée
- 100 g Crème fraîche
- 1 Small can of sweet corn
- 1 Small can of kidney beans
- 15 g Cornstarch Mixed with a splash of water
- 1 tsp Paprika
- 1 tsp Dried oregano
- ½ tsp Ground cumin
- Salt and pepper, to taste
- Chili powder, to taste
For the sauce:
- 100 g Tomato purée
- 100 g Crème fraîche
- Salt and pepper
For assembly:
- 6 Tortillas
- 200 g Shredded cheese
Zubereitung
Prep the veggies:
- 1 Yellow onion, 1 Garlic clovePeel and quarter the onion. Peel and halve the garlic clove.
- 1 Red bell pepperWash, dry, core, and roughly chop the red bell pepper.
- 200 g Button mushroomsGently clean the mushrooms, trim off the stem ends, and quarter them.
- Preheat your oven to 200 °C (top heat/broil setting).
Make the filling:
- Add the onion and garlic clove to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with a spatula and repeat once more.
- 20 g Cooking oilAdd the oil and sauté for 2 min / 120 °C / speed 1.
- Next, add the chopped bell pepper to the mixing bowl and chop for 2 sec / speed 5.
- 30 g Tomato pasteAdd the tomato paste and mushrooms, then sauté for 4 min / 100 °C / reverse / gentle stir.
- 400 g Tomato purée, 100 g Crème fraîche, 1 Small can of sweet corn, 1 Small can of kidney beans, 1 tsp Paprika, 1 tsp Dried oregano, ½ tsp Ground cumin, Salt and pepper, to tasteNow add the rest of the filling ingredients: tomato purée, crème fraîche, sweet corn, kidney beans, and spices.
- 15 g CornstarchNote: Whisk the cornstarch with a splash of water until smooth before adding it to the bowl.
- Bring to a simmer and cook for 10 min / 100 °C / reverse / speed 1.
- 350 g Ground beefIn the meantime, brown the ground beef in a skillet over medium-high heat until crumbly. Season generously with salt and pepper, then set aside.
- Chili powder, to tasteTaste the sauce and adjust seasonings with salt, pepper, and chili powder as needed, then fold in the browned ground beef.
Assemble and bake:
- 100 g Tomato purée, 100 g Crème fraîche, Salt and pepperWhisk together the sauce ingredients in a bowl and spread half of the mixture over the bottom of your baking dish.
- 6 TortillasTo fill the wraps effortlessly, place a tortilla in a shallow bowl or plate, ladle the filling into the center (about 220 g per wrap), and fold both sides in toward the middle.
- Place the rolled wraps seam-side down, side-by-side in the baking dish.
- 200 g Shredded cheeseSpoon the remaining sauce over top, sprinkle with shredded cheese, and bake in the preheated oven for 20 minutes until bubbly and golden.
- Enjoy!
Cheesy Baked Enchiladas (Mexican Wraps)
Click stars to rate now
Zutaten
For the filling:
- 350 g Ground beef
- 1 Yellow onion
- 1 Garlic clove
- 20 g Cooking oil
- 1 Red bell pepper
- 30 g Tomato paste
- 200 g Button mushrooms
- 400 g Tomato purée
- 100 g Crème fraîche
- 1 Small can of sweet corn
- 1 Small can of kidney beans
- 15 g Cornstarch Mixed with a splash of water
- 1 tsp Paprika
- 1 tsp Dried oregano
- ½ tsp Ground cumin
- Salt and pepper, to taste
- Chili powder, to taste
For the sauce:
- 100 g Tomato purée
- 100 g Crème fraîche
- Salt and pepper
For assembly:
- 6 Tortillas
- 200 g Shredded cheese
Zubereitung
Prep the veggies:
- 1 Yellow onion, 1 Garlic clovePeel and quarter the onion. Peel and halve the garlic clove.
- 1 Red bell pepperWash, dry, core, and roughly chop the red bell pepper.
- 200 g Button mushroomsGently clean the mushrooms, trim off the stem ends, and quarter them.
- Preheat your oven to 200 °C (top heat/broil setting).
Make the filling:
- Add the onion and garlic clove to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with a spatula and repeat once more.
- 20 g Cooking oilAdd the oil and sauté for 2 min / 120 °C / speed 1.
- Next, add the chopped bell pepper to the mixing bowl and chop for 2 sec / speed 5.
- 30 g Tomato pasteAdd the tomato paste and mushrooms, then sauté for 4 min / 100 °C / reverse / gentle stir.
- 400 g Tomato purée, 100 g Crème fraîche, 1 Small can of sweet corn, 1 Small can of kidney beans, 1 tsp Paprika, 1 tsp Dried oregano, ½ tsp Ground cumin, Salt and pepper, to tasteNow add the rest of the filling ingredients: tomato purée, crème fraîche, sweet corn, kidney beans, and spices.
- 15 g CornstarchNote: Whisk the cornstarch with a splash of water until smooth before adding it to the bowl.
- Bring to a simmer and cook for 10 min / 100 °C / reverse / speed 1.
- 350 g Ground beefIn the meantime, brown the ground beef in a skillet over medium-high heat until crumbly. Season generously with salt and pepper, then set aside.
- Chili powder, to tasteTaste the sauce and adjust seasonings with salt, pepper, and chili powder as needed, then fold in the browned ground beef.
Assemble and bake:
- 100 g Tomato purée, 100 g Crème fraîche, Salt and pepperWhisk together the sauce ingredients in a bowl and spread half of the mixture over the bottom of your baking dish.
- 6 TortillasTo fill the wraps effortlessly, place a tortilla in a shallow bowl or plate, ladle the filling into the center (about 220 g per wrap), and fold both sides in toward the middle.
- Place the rolled wraps seam-side down, side-by-side in the baking dish.
- 200 g Shredded cheeseSpoon the remaining sauce over top, sprinkle with shredded cheese, and bake in the preheated oven for 20 minutes until bubbly and golden.
- Enjoy!
