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Chakalaka lamb enchiladas



Ingredients 6
Servings 6
Time 20 min

Ingredients

  • 8
    store-bought flour wraps
  • 1
    can
    mild or hot chakalaka
  • 400
    g
    cooked lamb mince
  • 1
    packet fresh coriander
  • 1
    can chopped tomatoes – pureed
  • 1
    cup
    Cheddar cheese, grated
 

Method

25 min
 

Preheat the oven to 190°C. Spread a spoonful or two of the chakalaka onto a wrap and top with some of the mince, add a handful of coriander and roll up.

Repeat with the remaining wraps and place them all in a large rectangular baking dish – quite snug and close together.

Pour over the tomato and sprinkle the grated cheese on top.

Place in the oven for 20 – 25 mins or until the cheese is melted and golden. Serve immediately.

WATCH the how-to video below


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