I can't be the only person who finds having friends for dinner to be the perfect excuse to experiment. And enchiladas have been in the back of my mind for a while, ever since I learnt how easy it is to make yummy quesadillas.
So, with no more recipe than what I could remember from eating in Mexican restaurants, I set out to try and recreate some enchiladas in my kitchen.
I have no idea how authentic these really were, but they were absolutely delicious - which is enough to prompt me to share the recipe! Maybe one of you who lives nearer to Mexico (that would be most of you...) can tell me whether I got close?
8 tortilla wraps
2 red onions
2 red peppers
1 tin red kidney beans
1 tin black eyed beans
mexican spice mix
150g cheese (I used cheddar, but any hard cheese would do)
for the sauce:
1 medium red onion
1 green chilli
2 cloves garlic
2 tins chopped tomatoes
1 vegetable stock cube
dried chilli flakes
more grated cheese
3 spring onions
- Make the sauce: chop the onions, chilli (discard the seeds) and garlic, and fry until soft. Add the tomatoes, crumble in the stock cube, and add pepper and chilli flakes to taste. Leave over a low heat while you make the enchilada filling.
- Slice the onions,and peppers into strips, and cut the courgette into small chunks. Fry the vegetables in a little oil until soft.
- Drain and wash the beans, and add to the vegetables. Season with generous quantities of Mexican spice mix (I got mine from a market stall so I don't have ingredients to know what spices are in there).
- Divide the filling between the eight tortillas. Grate the cheese and add a handful to each filling.
- Roll the tortillas around the filling, and fold the ends over to stop filling from escaping.
- Find some appropriate, deep baking containers. Grease them - I forgot to do this, thinking the bread wouldn't stick, and I was wrong! Arrange the rolled tortillas in the dishes.
- Top with tomato sauce, and extra cheese.
- Bake at 180°C for 30 minutes.
- Slice the spring onions thinly, and sprinkle on each enchilada before serving.