Preheat the oven to 200°C (400°F). Finely dice the white onion and chestnut mushrooms, mince the garlic cloves, and finely chop the fresh parsley.

Heat 1 tsp cooking oil in the lidded frying pan over medium heat. Fry the 60 g white onion and chestnut mushrooms until softened, about 4 to 5 minutes.

Add the 250 g lean beef mince to the pan. Fry for 3 to 4 minutes, breaking up the mince with the wooden spoon until browned.

Pour in the 250 g passata and 100 ml beef stock. Add the mixed herbs, sugar, garlic granules, salt, and black pepper, then stir until combined.

Simmer the beef sauce uncovered for 10 minutes. Stir occasionally until most excess liquid has evaporated.

Remove the beef filling from the heat and let it cool briefly. Stir together the light butter, fresh parsley, and minced garlic cloves to make garlic butter.

Divide the cooled beef filling between the 4 mini tortilla wraps. Add 1 tbsp shop-bought white sauce and a small amount of light cheddar to the center of each wrap.

Roll each filled tortilla wrap tightly into an enchilada. Spread a little of the shop-bought white sauce over the bottom of the ovenproof baking dish.

Arrange the 4 rolled enchiladas seam-side down in the baking dish. Spread the remaining shop-bought white sauce evenly over the top.

Scatter the shredded mozzarella, remaining light cheddar, and grated Parmesan over the enchiladas. Sprinkle dried parsley on top if using.

Bake at 200°C (400°F) for 15 to 20 minutes until the cheese is melted and lightly golden. Brush the hot enchiladas with the garlic butter before serving.