INGREDIENTS

2 packets of Mission wraps

2 sml onions, finely chopped

1 grated zucchini

1 grated carrot

1kg lean beef mince

 tasty cheese

2 jars enchilada sauce

1 cup sour cream

METHOD

1. Heat a little oil in a pan; add onion and cook until onion is soft. Add beef and brown over medium heat. Add in the grated zucchini and carrot. Stir in one of the Enchilada Sauce jars and simmer for 2 minutes.

2. Warm Tortillas. Remove from there packets, wrap in aluminium foil and heat in a fan forced oven for 10 minutes.

3. Spoon 2 tablespoons of mince mixture into the middle of each tortilla sprinkle with cheese and fold over both sides to close. Repeat with remaining filling and Tortillas. Place in lightly greased oven proof dish, seam side up.

4. Top each enchilada with sour cream, cheese & extra enchilada sauce and bake at 180ºC for 15 -20 minutes or until cheese melts. Enjoy with salad and garlic bread.