Lamb Enchiladas with Salsa Verde

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 3, 2017.

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Tasty enchiladas packed with healthy, fresh ingredients.

Ingredients

1/2 brown onion, finely diced
1/2 carrot, grated
1/2 capsicum, roughly chopped
2 cloves garlic, minced
2 teaspoons enchilada spice mix
Pinch of chilli flakes (optional)
150g pulled lamb
1/2 can whole peeled tomatoes
2 teaspoons mustard (e.g. Dijon, wholegrain)
1 teaspoon vinegar (e.g. white wine, red wine, cider)
1 1/2 tablespoons roughly chopped coriander leaves and stalks (reserve a few leaves to garnish)
2 tortilla wraps

Preheat oven grill to high. Line a baking dish with baking paper. Heat a drizzle of oil in a medium fry-pan on medium heat. Add onion, carrot, capsicum and garlic and cook for 2-3 minutes, until tender.
Add enchilada spice mix and chilli flakes (if using) and cook for about 1 minute, until fragrant.
Add pulled lamb, canned tomatoes, mustard and vinegar and simmer for 3-4 minutes, stirring often, until starting to thicken. Remove from heat, stir through coriander and season to taste with salt and pepper.
While lamb mixture cooks, wrap tortillas in foil and place in oven for 3-4 minutes to warm through. Lay warmed tortillas flat on chopping board, place ½ cup of the mixture into the center of each tortilla and roll to create a tube.
Place in prepared baking dish, folded-side-down, and grill for 2-3 minutes, until golden and crispy. Gently turn enchiladas over and grill for a further 2-3 minutes, until golden and crispy.
place lamb enchiladas onto a plate and serve extra filling on the side. Sprinkle with diced tomato, drizzle with salsa verde and garnish with reserved coriander.