Thursday, 30 April 2009

Enchiladas with Cheese

This is a really good lunch or light dinner recipe. If having it for dinner, you'll probably want some rice with it. This is fast becoming one of Bil's signature dishes :-)

You need:

For the Salsa..
2 x 400g tins Chopped Tomatoes
1 x Green Chilli - de-seeded and finley chopped
1 x Red Onion - chopped
4 x tablespoons Fresh Coriander - chopped
2 Limes - Juiced
Salt and Black Pepper to taste

For the Enchiladas
4 x Large Flour Tortillas
110g Wenslydale Cheese - grated
150g Mozzarella Cheese - grated
200ml reduced fat Creme Fraiche

Pre-heat the oven to 180c

Tip the Tomatoes into a sieve and let the excess liquid drain may want to do that over the sink or over a bowl. Place the Chili into a bowl and add half the Onion, the drained Tomatoes, the Coriander, Lime juice and salt and pepper to taste. Mix well!

Now, in another bowl, mix the 2 cheeses together. Place 1 Tortilla on a work surface and spoon a tablespoon of the Tomatoe Salsa over it, spreading it not quite to the edges. Add a bit more Salsa if a tablespoon isn't enough. Sprinkle over a heaped tablespoon of the Cheese and follow with a dollop of the Creme Fraiche. Roll the Tortilla up into a cigar shape and place into a 23cm Square baking dish (or whatever you have), seam side down. Repeat with the rest of the Tortillas.

Spread the remaining Creme Fraiche over the top of the Tortillas and then sprinkle over the rest of the Salsa and the Onion and Cheese

Place in the oven and cook for 20-25 minutes.

Serve with a salad or some rice!

Feeds 4

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