Slow-Cooked Lamb Enchiladas

• servings: 4 servings

Ingredients

1 sachet 35g Old El Paso Chili Con Carne Spice Mix

1.70kg lamb shoulder

1 pkt 520g old el paso enchilada the kit

1 cup mexican cheese blend

1/2 cup sour cream

1 pkt large tomato, finely chopped

1/2 bunch bunch coriander, leaves picked, to serve

Directions

Rub lamb all over with spice mix. Place lamb in a 5.5L slow cooker. Add half of the enchilada sauce from the kit, and 1 cup cold water. Cook, covered, on high for 4 hours or until lamb is tender.

Transfer lamb to a board and roughly shred. Skim excess fat from sauce, then discard. Transfer sauce to a large saucepan and bring to the boil over high heat. Reduce to medium heat and simmer, uncovered, for 10 minutes or until sauce has thickened. Stir lamb into sauce mixture.

Preheat grill to high. Divide lamb mixture among tortillas from the kit. Roll to enclose filling. Transfer to a 22cm square baking dish, ensuring enchiladas fit snuggly. Pour remaining enchilada sauce over tortillas. Top with cheese and grill for 5 minutes or until tortillas and cheese are golden and sauce is warmed through. Serve topped with sour cream, tomato and coriander leaves.