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!

Preparation Time:

10 mins

Cooking Time:

25 mins

Skill Level:






  • 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.