pack of spare ribs, seasoned and possibly pre-cooked
1 bag
of Antica Cantina Grill Flamed Tortilla Wraps
1 bag
of Antica Cantina Taco Seasoning Mix
1 jar
of Antica Cantina Taco Sauce Hot
1 pack
of leaf spinach, frozen, thawed
2 tbsp
of butter
1
red pepper diced
2 tbsp
of oil
Cress
Coriander leaves
Preparation:
Cook the spare ribs in the oven according to the package instructions (at least 40 minutes). Fry the pepper cubes in a pan for a few minutes and add half of the taco sauce. Cook the spinach in the butter. Season both with Taco Seasoning Mix. Place 2 tortillas next to each other on a board. Distribute the spinach evenly over the top. Place another tortilla on each and distribute the pepper cubes on top. Roll everything up. Fry the enchiladas in a pan until golden brown. Heat the remaining taco sauce and pour it onto 2 plates. Place the spare ribs on top, sprinkle the chilies over them and serve with the enchiladas.
