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Spicy Lamb Enchiladas


1 brown onion, diced

1 clove garlic, minced

½ cup olive oil

500g lamb mince

1 cup corn kernels

Salt & coarse black pepper to taste

12 Tio Pablo Corn Tortillas

1 jar Tio Pablo Red Enchilada Sauce 500ml

1 cup thick, plain yoghurt

2 ½ cups grated Tasty or Edam cheese


In a large skillet, warm 3 tablespoons oil and add onion and garlic. Sauté for about 2-3 minutes and then add lamb mince. Cook for about 5 minutes, until lamb has browned and add corn kernels. Stir through and remove from heat.

In a large baking dish, cover the bottom with ½ jar enchilada sauce and ½ cup yoghurt, using a spoon to mix together.

In another skillet, add remaining oil and heat until oil bubbling. Add each tortilla into oil and lightly fry each side, until the tortilla begins to bubble. Place tortillas onto a paper towel to blot excess oil.

In each tortilla, add two large spoonfuls of lamb mixture and a handful of grated cheese. Roll up the tortilla and place into dish face down. Follow along until all of the tortillas have been filled, using up all of the lamb mixture and 1 ½ cups cheese.

Top the rolled tortillas with remaining enchilada sauce and yoghurt (mixing together). Sprinkle on remaining grated cheese. Cover dish with foil.

Bake in the oven at 200°C for about 20 minutes. Remove foil and set the oven at fanbake 160°C. Cook for another 10-15 minutes until the top is golden brown.

Serves 3-4


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