Preheat oven to 220C, grease large casserole tish measuring about 20cm x 40cm
Heat a little oil in large fry-pan on medium-high heat. Cook onion 3-4 mins until soft. Add garlic, pork mince, spice mix, chili flakes and carrot and cook for about 5 mins until brown, breaking up meat with wooden spoon.
Add tomato paste, some tomato puree, stock, cannellini beans, soy sauce, sugar, salt and vinegar and mix well. Bring to simmer, reduce heat to medium and simmer 7-9 mins, until most of the kiquid has been reduced. While sauce cooks roughly chop spinach and cook for 1 minute to wilt.
Spoon minced pork with saus into each wrap, rolle up and line side by side in prepared casserole dish. Pour remaining puree down the middle of wraps, sprinke grated cheese and bake for about 15 mins until cheese has melted and wraps are golden.
Serving
Suggestions
Spoon 1-2 enchiladas onto plates and top with sour cream and sweet chili sauce ... YUMMY
Originally Submitted
5/6/2018
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