Creado con IA
Lamb and Spinach Enchiladas
60 min 586 kcal por ración Media
Ingredientes
4 Raciones
- ground lamb600 g
- fresh spinach200 g
- corn tortillas8 pieces
- enchilada sauce2 cups
- shredded cheddar cheese1 cup
- onion1 medium
- garlic2 cloves
- vegetable oil2 tbsp
- cumin1 tsp
- chili powder1 tsp
- salt1 tsp
Preparación
- 1
Preheat your oven to 180°C (350°F).
- 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
Add the minced garlic and cook for another 1 minute until fragrant.
- 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
Stir in the cumin, chili powder, and salt. Mix well to combine.
- 6
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
- 7
Warm the corn tortillas in a dry pan or microwave to make them pliable.
- 8
Spread 1/2 cup of enchilada sauce on the bottom of a baking dish.
- 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.
