Tex Mex Enchiladas - Primula
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Tex Mex Enchiladas

Liven up your midweek meals with these oh so tasty Tex Mex Enchiladas. Primula Cheese ‘n’ Jalapeños is the secret ingredient that will make these bakes burst with flavour.
What you need
What you need
Tube of Primula Cheese 'n' Jalapeno
  • Olive oil (just a splash)
  • 450g Pork Mince
  • 450g Beef mince (We like the reduced fat mince)
  • 2 medium onions (sliced)
  • 2 tbsp Cumin seeds (beat in pestle and mortar to release aroma)
  • 3 tbsp chipotle paste
  • 2 x 400g cans of chopped tomatoes
  • 2 large red peppers (sliced)
    • To serve:
    • 100g soured cream
    • 1 Tube Primula Spicy Cheese 'n’ Jalapeños
    • 4 large tortilla wraps
How you do it
How you do it
  • Cook pork and beef until brown then set aside.
  • Cook onions in juices from pork and beef.
  • Add tomatoes, cumin
    and chipotle paste.
  • Cook for 15-20 mins.
  • Add the beef and pork directly on top (do not stir in).
  • Add the red pepper on top (do not stir in).
  • Cover and simmer for 15-20 mins.
  • Add a ladleful of the mixture to a large wrap.
  • Fold the wrap and place (seam side down) into a baking dish.
  • Repeat for all 4 wraps.
  • Cover with Primula Spicy Cheese 'n’ Jalapeños.
  • Garnish with some freshly sliced jalapeños.
  • Bake until Primula Spicy Cheese 'n’ Jalapeños is melted.
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