Tex Mex Enchiladas
Either make it enchilada style in individual ramekins, or for a more casual dining experience, lay out all of the elements in individual bowls and let your guest pack their own wrap with their favourite combination!
- 400g lean Beef Mince
- 1 x green, 1 x red peppers
- 1 large Onion
- 10 mushrooms
- 2 tbsps cajun spice
- 4 4 wholemeal tortilla wraps
- 120g low fat grated cheese
- 1 tbsp per serving reduced fat creme fraiche
- 6 tbsps salsa
- 2 tsp olive oil
- low cal spray oil
- As many as you can take! jalapeño
Heat a pan and add a spritz of low cal spray oil. Add chopped onion and saute for a few moments before adding the mince.
Allow to brown gently, adding the cajun seasoning as it cooks.
Next, slice the peppers lengthways and add to the mixture. Add in about 6 tbsps of Free Salsa and stir well (add more if you prefer a wetter consistency). Allow to simmer for a few moments. You want your peppers to still retain a little crunch.
Preheat your oven to 180 degrees. Place the 4 tortillas on a flat surface and with a large spoon, add the mince mixture to the centre of each of the wraps. Fold the wraps tightly, sealing in the ends. Spritz 4 small ramekins with low cal spray oil, and place a filled wraps into each one.
Sprinkle 15g of reduced fat cheese on top of each wrap and place in the oven for a few moments, until the cheese has melted.
Remove from the oven and serve each ramekin on a large plate (so you don’t burn your fingers),
Serve the enchiladas with Jalapeno’s and 1 tbsp of reduced fat creme fraiche, a fresh crunchy salad.