Lamb and Spinach Enchiladas

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

3. 3

   Add the minced garlic and cook for another 1 minute until fragrant.

4. 4

   Add the ground lamb to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.

5. 5

   Stir in the cumin, chili powder, and salt. Mix well to combine.

6. 6

   Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat.

7. 7

   Warm the corn tortillas in a dry pan or microwave to make them pliable.

8. 8

   Spread 1/2 cup of enchilada sauce on the bottom of a baking dish.

9. 9

   Place a portion of the lamb and spinach mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.

10. 10

    Pour the remaining enchilada sauce evenly over the rolled tortillas.

11. 11

    Sprinkle the shredded cheddar cheese over the top.

12. 12

    Drizzle the remaining 1 tablespoon of vegetable oil over the enchiladas.

13. 13

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

14. 14

    Remove from the oven and let cool for a few minutes before serving. Enjoy your Lamb and Spinach Enchiladas!