Recipe: Easy Enchiladas

my lunch today: cheese enchiladas

I've been dying to try make enchiladas ever since American boy raved about it. Apparently they are great comfort food. So I took the opportunity to troop down to Tesco in Brixton to pick up some ingredients today (on my way to the post office, ok?). Boy, it's a hot muggy day!

This recipe is adapted from Elise.

Easy Enchiladas

8 corn tortillas (I used El Paso, which seems to be the only brand carried by major supermarkets in this country)

1 large onion, chopped

3 cloves garlic, minced

1 cup mild salsa (I opened a jar this time, El Paso again. Will make own salsa when have more time.)

3 tbsp tomato paste, dissolved in 1 cup water

1 can chopped tomatoes (This was Napolitana. Couldn't find any fire roasted ones at my local Tesco.)

600g mild cheddar, grated

1 dollop sour cream

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1. Heat some oil in a large saucepan. Fry each tortilla for 2-3 seconds and transfer onto plate prelaid with kitchen roll (to absorb any excess oil). Add more oil in between if required. Leave aside.

2. Saute onion and garlic. Add salsa and stir. Add tomato paste mixture and stir. Add chopped tomatoes and stir. Taste. Add sugar if the sauce is too acidic.

3. Cover 2/3 of a tortilla lightly with cheese and roll. Place in casserole. Do the same with the other tortillas, arranging them neatly in casserole.

A batch of chilli chicken enchiladas I made a coupla weeks later

- the light in my kitchen is reeeally yellow...

4. Pour the sauce over the tortillas, making sure they are all covered.

5. Cover with remaining cheese.

6. Put in preheated oven (175 degrees celcius) for 10 minutes or until cheese melts and starts bubbling.

7. Take out of oven. Sprinkle with cayenne pepper (optional).

8. Serve the enchiladas with a metal ladle (it cuts better), with a dollop of sour cream on the side.