Enchiladas Rojas de Cordero (Lamb Enchiladas)
Lamb mince cooked with cumin and oregano, rolled in red chilli tortillas and baked with crumbled cheese.
Made with Red enchilada sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £3.06 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp oil in a large frying pan over a medium-high heat. Brown the lamb mince for 6 to 8 minutes, breaking it up, until no pink remains. Spoon off excess fat.
7 min - 2
Add the onion and garlic and cook for 4 minutes. Stir in the cumin, oregano and salt and cook for 1 minute. Add 3 tablespoons of your ready made red enchilada sauce (see the base recipe) and stir until the filling is moist.
5 min - 3
Heat the oven to 200°C (180°C fan). Warm the remaining red sauce in a wide pan until just simmering and spread a thin layer in a baking dish.
- 4
Fry each tortilla in the remaining oil for 5 to 10 seconds a side, until soft. Dip in the sauce, fill with the lamb, roll up and lay seam side down in the dish.
- 5
Pour over the rest of the sauce and scatter with half the cheese. Bake for 12 minutes, until bubbling.
12 min - 6
Top with the rest of the cheese, the mint and sliced radishes.
Tips
- Drain off excess fat from the lamb before adding the sauce, or the enchiladas turn greasy.
- Lamb stands up well to the smoky chillies. Use mint at the end for freshness.
- Shredded slow cooked lamb shoulder makes an even richer filling.
Storing and freezing
Cool within 2 hours and refrigerate for up to 3 days. Reheat in a hot oven until steaming hot all the way through. Freeze unbaked for up to 2 months.
Questions
Is lamb used in Mexican cooking?
Yes. Lamb is the meat of barbacoa in central Mexico, particularly Hidalgo, and is cooked in chilli sauces and stews in many regions.
Can I use leftover roast lamb?
Yes. Shred or chop it finely and warm it with the onion, spices and a spoonful of sauce. This is a good way to use up roast lamb.
More made with red enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.