Heat a little oil in a pan; add onion and zucchini, cook until onion is soft. Remove from pan. Add beef mince and brown over medium heat for 5 minutes. Stir in half of Enchilada Sauce and onion mixture; simmer for 2 minutes.
Warm Tortillas to separare. Open tortilla pouch, discard freshness sachet. Microwave tortillas in pouch on HIGH/1100 watts/100% power for 35 seconds or remove from pouch, wrap in foil & heat in oven at 180°C for 10 minutes.
Spoon 2 tablespoons of mince mixture onto one side of each tortilla and fold over to create a half circle. Repeat with remaining filling and tortillas. Place in lightly greased oven proof dish, overlapping the filled tortillas.
Top with remaining enchilada sauce, cheese & extra zucchini and bake at 180°C for 15 – 20 minutes or until cheese melts.
Enjoy with salad.
Recipe from Beef and Lamb NZ
