• 1 box of Mini Wraps
  • 500g of your chuck roast beef, chicken thighs or chunks of tofu
  • 1 Arrabbiata sauce
  • 2 tbsp of macadamia oil
  • ½ onion
  • 1 clove garlic, 1 cup water
  • 1 tbsp jalapeño chilli chopped (optional for those that like heat)
  • ¼ cup thin sour cream
  • 1½ cups cheddar cheese, grated
  • ½ cup coriander finely chopped for garnish
  • If desired serve with lime wedges and cabbage salad


  1. Heat oil in a large frying pan and cook garlic and onions until translucent. Add beef, chicken or tofu chunks and cook until lightly browned. Add half the Arrabbiata sauce, water and jalapeños.
  2. Transfer to a slow cooker on low for 6 hours, or simmer on stove for 30-45min until beef or chicken falls apart (if tofu until sauce thickens). Once cooked, pull out to cool and roughly chop beef or chicken.
  3. Prepare Baja Sauce by mixing sour cream and Salsa Picante sachet in a small bowl.
  4. Divide beef/chicken/tofu evenly among tortillas then roll fillings into each tortilla and place seam side down in a baking dish side by side.
  5. Evenly distribute the remaining Arrabbiata Sauce and cheese on top of the rolled tortilla. Bake in a preheated oven at 180°C for 15 mins.
  6. Serve freshly baked enchiladas with Baja Sauce and coriander.

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