Take this smoky and saucy pot of golden parcels to the table and you'll service the wants and needs of all appetites. Baked for golden goodness, these enchiladas get sprinkled with a zesty spring onion salsa to add a little extra freshness. Got sour cream in the fridge? Go right ahead and get dolloping.
Preheat oven to 220°C fan-forced. Peel and finely chop onion. Remove core and seeds from capsicum and discard. Chop capsicum into 1cm pieces.
Heat oil in a frypan over medium-high heat. Add lamb mince, salt and pepper and cook, breaking up any lumps with the back of a wooden spoon, for 5–6 minutes or until golden brown. Add onion, capsicum and Subtly Smoky Chipotle and cook for 4–5 minutes or until vegetables have softened.
Add tomato paste and cook for 30 seconds or until lightly caramelised. Add 125ml (½ cup) water and simmer for 2 minutes or until thickened.
Place tortillas on a clean work surface. Divide lamb filling between tortillas and roll to enclose. Spoon ½ the enchilada sauce into a medium baking dish and top with enchiladas, seam-side down. Spoon over remaining enchilada sauce and crumble over feta.
Bake for 10–12 minutes or until enchiladas are golden and warmed through.
Thinly slice spring onion. Juice ½ the lime and cut remaining lime into wedges. Place spring onion, lime juice and salt and pepper in a bowl and mix to combine. Divide enchiladas between plates and spoon over spring onion salsa to serve. Serve with lime wedges.