Cheesy Baked Enchiladas

• порції: 4
• загальний час: 45 minutes

Інгредієнти

Olive oil spray

1 red onion, diced

Pinch of salt

500g beef mince (5% fat)

20g fajita seasoning

250g passata

1 tsp chipotle paste

4 medium flour tortilla wraps

100g grated mozzarella

Parsley leaves, to serve

FOR THE SAUCE

250g passata

10g fajita seasoning

½ tsp garlic granules

Напрямки

Preheat your oven to 200°C/180°C Fan.

Spray a large frying pan with oil spray, then add the onion and salt. Fry for 5-6 minutes, until soft, then add the mince. Allow to cook for a further 5 minutes until well browned.

Once your meat is brown, sprinkle over the fajita seasoning, allow to cook for a couple of minutes, then add the passata along with the chipotle paste and 150ml water. Allow to simmer and thicken for 5 more minutes.

Meanwhile, combine the sauce ingredients in a bowl and set aside.

Working with one tortilla wrap at a time, place a large spoonful of the mince mixture in the centre of the wrap, then roll it up. Repeat with the other three.

Spread half the sauce on the bottom of a baking dish, lay the rolled tortillas on top and spread over the remaining sauce. Sprinkle the grated mozzarella over the top and bake for 25-30 minutes, until the cheese is golden and bubbling. Scatter with some parsley and serve.

Нотатки

There is something so comforting about a big, steaming-hot bowl of enchiladas, and this taco mince version is the perfect cosy dinner. The leftovers are also even better the next day, with a good dollop of sour cream, hot sauce and plenty of coriander.

CALORIES PER SERVING 427

PROTEIN PER SERVING 36.9g

Make this veggie by using a meat-free mince substitute.

Leftovers will keep for up to 3 days in the fridge.