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Bolognese Enchiladas

Bolognese Enchiladas

This is a high-protein twist on classic enchiladas that swaps chilli sauce for a rich Italian bolognaise. It's perfect for a weeknight dinner when you want something comforting without spending hours in the kitchen. The tortilla wraps crisp up in the oven while the beef and veggie-packed sauce delivers serious flavour.
Serves
4-6
Prep time
20 minutes
Cooking time
45 minutes

Looking for more easy Bakes & Tray dinners?Try my Chilli Beef Tacos or Chicken Enchilada Bake

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Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10–12 minutes to crisp the wraps back up, or microwave for 2–3 minutes if you're short on time. These freeze well for up to 2 months.

Substitutions

  • Tortilla wraps → gluten-free wraps or large flatbreads
  • ‍Mozzarella → cheddar, Monterey Jack, or a dairy-free cheese alternative
  • ‍Passata → extra can of crushed tomatoes blended smooth
  • ‍Zucchini → mushrooms

Serving Suggestions

Serve with a simple side salad. A dollop of sour cream or Greek yogurt on top adds creaminess.

Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10–12 minutes to crisp the wraps back up, or microwave for 2–3 minutes if you're short on time. These freeze well for up to 2 months.

Substitutions

  • Tortilla wraps → gluten-free wraps or large flatbreads
  • ‍Mozzarella → cheddar, Monterey Jack, or a dairy-free cheese alternative
  • ‍Passata → extra can of crushed tomatoes blended smooth
  • ‍Zucchini → mushrooms

Serving Suggestions

Serve with a simple side salad. A dollop of sour cream or Greek yogurt on top adds creaminess.

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Serving Scaler

Serves
4-6
1x
2x
3x

Ingredients

For the rolls:

  • 6 large tortilla wraps (25cm diameter)
  • 2 cups (200g) mozzarella cheese, shredded
  • 2 tbsp finely chopped parsley

For the bolognese:

  • 1 tbsp olive oil
  • 500g lean beef mince
  • 2 cloves garlic, finely sliced
  • 1/2 red onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped (about 1/2 cup diced)
  • 1/2 zucchini, finely chopped (about 1/2 cup diced)
  • 1 jar (500g) passata
  • 1 can (400g) whole or crushed tomatoes
  • 1.5 tsp dried oregano
  • Salt and pepper to taste

Directions

For the bolognese:

  1. Heat the olive oil in a large, deep frying pan over medium-high heat. Add the beef mince and break it up with a wooden spoon, stirring frequently until browned all over, about 5-7 minutes.
  2. Add the garlic, celery, zucchini, carrot, and red onion to the pan. Stir well and cook for 5-6 minutes until the vegetables have softened and the onion is translucent.
  3. Pour in the passata and the can of tomatoes. Stir to combine, breaking up any whole tomatoes with your spoon.
  4. Season with the oregano, salt, and pepper. Stir well to incorporate.
  5. Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavours to develop and the sauce to thicken slightly. Remove from heat.

To assemble:

  1. Preheat your oven grill (broiler) to medium-high, or set your oven to 200°C (400°F) if using conventional heat.
  2. Lay each tortilla wrap out flat on a clean work surface. Spoon approximately 1/3 cup of the bolognaise sauce in a line lengthwise down the centre of each wrap, leaving about 2cm clear at each end. Top the sauce with about 2 tbsp of shredded mozzarella.
  3. Roll each wrap up tightly from one side to the other, keeping the filling secure. Place seam-side down on a lined baking tray, arranging them close to each other so they don't unroll during cooking.
  4. Spoon any leftover bolognaise sauce over the tops of the rolled wraps, then sprinkle liberally with the remaining mozzarella cheese (approximately 1 cup).
  5. Place in the oven and cook for 12-15 minutes, until the cheese on top is golden and bubbling and the edges of the wraps are crispy.
  6. Remove from the oven and sprinkle with freshly chopped parsley.
  7. Let cool for 2-3 minutes, then slice each roll for serving. Enjoy while hot!
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Ingredients
Directions

Serving Scaler

Serves
4-6
1x
2x
3x

Ingredients

For the rolls:

  • 6 large tortilla wraps (25cm diameter)
  • 2 cups (200g) mozzarella cheese, shredded
  • 2 tbsp finely chopped parsley

For the bolognese:

  • 1 tbsp olive oil
  • 500g lean beef mince
  • 2 cloves garlic, finely sliced
  • 1/2 red onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped (about 1/2 cup diced)
  • 1/2 zucchini, finely chopped (about 1/2 cup diced)
  • 1 jar (500g) passata
  • 1 can (400g) whole or crushed tomatoes
  • 1.5 tsp dried oregano
  • Salt and pepper to taste

Directions

For the bolognese:

  1. Heat the olive oil in a large, deep frying pan over medium-high heat. Add the beef mince and break it up with a wooden spoon, stirring frequently until browned all over, about 5-7 minutes.
  2. Add the garlic, celery, zucchini, carrot, and red onion to the pan. Stir well and cook for 5-6 minutes until the vegetables have softened and the onion is translucent.
  3. Pour in the passata and the can of tomatoes. Stir to combine, breaking up any whole tomatoes with your spoon.
  4. Season with the oregano, salt, and pepper. Stir well to incorporate.
  5. Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavours to develop and the sauce to thicken slightly. Remove from heat.

To assemble:

  1. Preheat your oven grill (broiler) to medium-high, or set your oven to 200°C (400°F) if using conventional heat.
  2. Lay each tortilla wrap out flat on a clean work surface. Spoon approximately 1/3 cup of the bolognaise sauce in a line lengthwise down the centre of each wrap, leaving about 2cm clear at each end. Top the sauce with about 2 tbsp of shredded mozzarella.
  3. Roll each wrap up tightly from one side to the other, keeping the filling secure. Place seam-side down on a lined baking tray, arranging them close to each other so they don't unroll during cooking.
  4. Spoon any leftover bolognaise sauce over the tops of the rolled wraps, then sprinkle liberally with the remaining mozzarella cheese (approximately 1 cup).
  5. Place in the oven and cook for 12-15 minutes, until the cheese on top is golden and bubbling and the edges of the wraps are crispy.
  6. Remove from the oven and sprinkle with freshly chopped parsley.
  7. Let cool for 2-3 minutes, then slice each roll for serving. Enjoy while hot!
Keep screen on
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Ingredients

For the rolls:

  • 6 large tortilla wraps (25cm diameter)
  • 2 cups (200g) mozzarella cheese, shredded
  • 2 tbsp finely chopped parsley

For the bolognese:

  • 1 tbsp olive oil
  • 500g lean beef mince
  • 2 cloves garlic, finely sliced
  • 1/2 red onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped (about 1/2 cup diced)
  • 1/2 zucchini, finely chopped (about 1/2 cup diced)
  • 1 jar (500g) passata
  • 1 can (400g) whole or crushed tomatoes
  • 1.5 tsp dried oregano
  • Salt and pepper to taste

Process

Directions

For the bolognese:

  1. Heat the olive oil in a large, deep frying pan over medium-high heat. Add the beef mince and break it up with a wooden spoon, stirring frequently until browned all over, about 5-7 minutes.
  2. Add the garlic, celery, zucchini, carrot, and red onion to the pan. Stir well and cook for 5-6 minutes until the vegetables have softened and the onion is translucent.
  3. Pour in the passata and the can of tomatoes. Stir to combine, breaking up any whole tomatoes with your spoon.
  4. Season with the oregano, salt, and pepper. Stir well to incorporate.
  5. Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavours to develop and the sauce to thicken slightly. Remove from heat.

To assemble:

  1. Preheat your oven grill (broiler) to medium-high, or set your oven to 200°C (400°F) if using conventional heat.
  2. Lay each tortilla wrap out flat on a clean work surface. Spoon approximately 1/3 cup of the bolognaise sauce in a line lengthwise down the centre of each wrap, leaving about 2cm clear at each end. Top the sauce with about 2 tbsp of shredded mozzarella.
  3. Roll each wrap up tightly from one side to the other, keeping the filling secure. Place seam-side down on a lined baking tray, arranging them close to each other so they don't unroll during cooking.
  4. Spoon any leftover bolognaise sauce over the tops of the rolled wraps, then sprinkle liberally with the remaining mozzarella cheese (approximately 1 cup).
  5. Place in the oven and cook for 12-15 minutes, until the cheese on top is golden and bubbling and the edges of the wraps are crispy.
  6. Remove from the oven and sprinkle with freshly chopped parsley.
  7. Let cool for 2-3 minutes, then slice each roll for serving. Enjoy while hot!
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Bakes & Trays
Dinner
Weeknight dinners
Date night
Beef
Mediterranean

Bolognese Enchiladas

This is a high-protein twist on classic enchiladas that swaps chilli sauce for a rich Italian bolognaise. It's perfect for a weeknight dinner when you want something comforting without spending hours in the kitchen. The tortilla wraps crisp up in the oven while the beef and veggie-packed sauce delivers serious flavour.
Serves
4-6
Prep time
20 minutes
Cooking time
45 minutes

Ingredients

For the rolls:

  • 6 large tortilla wraps (25cm diameter)
  • 2 cups (200g) mozzarella cheese, shredded
  • 2 tbsp finely chopped parsley

For the bolognese:

  • 1 tbsp olive oil
  • 500g lean beef mince
  • 2 cloves garlic, finely sliced
  • 1/2 red onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped (about 1/2 cup diced)
  • 1/2 zucchini, finely chopped (about 1/2 cup diced)
  • 1 jar (500g) passata
  • 1 can (400g) whole or crushed tomatoes
  • 1.5 tsp dried oregano
  • Salt and pepper to taste

Directions

For the bolognese:

  1. Heat the olive oil in a large, deep frying pan over medium-high heat. Add the beef mince and break it up with a wooden spoon, stirring frequently until browned all over, about 5-7 minutes.
  2. Add the garlic, celery, zucchini, carrot, and red onion to the pan. Stir well and cook for 5-6 minutes until the vegetables have softened and the onion is translucent.
  3. Pour in the passata and the can of tomatoes. Stir to combine, breaking up any whole tomatoes with your spoon.
  4. Season with the oregano, salt, and pepper. Stir well to incorporate.
  5. Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavours to develop and the sauce to thicken slightly. Remove from heat.

To assemble:

  1. Preheat your oven grill (broiler) to medium-high, or set your oven to 200°C (400°F) if using conventional heat.
  2. Lay each tortilla wrap out flat on a clean work surface. Spoon approximately 1/3 cup of the bolognaise sauce in a line lengthwise down the centre of each wrap, leaving about 2cm clear at each end. Top the sauce with about 2 tbsp of shredded mozzarella.
  3. Roll each wrap up tightly from one side to the other, keeping the filling secure. Place seam-side down on a lined baking tray, arranging them close to each other so they don't unroll during cooking.
  4. Spoon any leftover bolognaise sauce over the tops of the rolled wraps, then sprinkle liberally with the remaining mozzarella cheese (approximately 1 cup).
  5. Place in the oven and cook for 12-15 minutes, until the cheese on top is golden and bubbling and the edges of the wraps are crispy.
  6. Remove from the oven and sprinkle with freshly chopped parsley.
  7. Let cool for 2-3 minutes, then slice each roll for serving. Enjoy while hot!