Mexican Enchiladas with Cheese
What are enchiladas? Well, they're Mexican wheat-flour pancakes that can be spread with some spicy salsa and stuffed with almost anything you have handy – in this case cheese – and then baked. An excellent light lunch dish served with a salad.
Serves 4 for lunch or as a starter or 2 as a main course
|For the salsa:|
|1 x 400 g tin chopped tomatoes|
|1 medium green chilli (the fat, squat variety that isn't too fiery)|
|1 medium red onion, peeled and finely chopped|
|2 heaped tablespoons chopped fresh coriander leaves, plus a little extra to garnish|
|juice 1 lime|
|salt and freshly milled black pepper|
|For the enchiladas:|
|4 large flour tortillas|
|4 oz (110 g) Wensleydale, grated|
|5 oz (150 g) Mozzarella, grated (a block of Mozzarella is best for this)|
|7 fl oz (200 ml) half-fat crème fraîche|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need an ovenproof baking dish measuring 9 inches (23 cm) square and 2 inches (5 cm) deep, lightly oiled, and a frying pan.|
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.
Begin by making the salsa: first tip the tomatoes into a sieve over a bowl to let the excess liquid drain away. Next remove the stalk from the chilli, cut it in half, remove and discard the seeds, chop the flesh very finely and place it in a bowl.
Then add half the chopped onion, the drained tomatoes, chopped coriander leaves and lime juice, and season well with salt and pepper.
Now give everything a thorough mixing.
Meanwhile, mix the 2 cheeses together in a bowl.
Next put the frying pan over a high flame to pre-heat and, when it's hot, dry-fry each of the tortillas for 6 seconds on each side. Place one tortilla on a flat surface and spread a tablespoon of salsa over it, but not quite to the edges, sprinkle over a heaped tablespoon of the cheese mixture, then follow this with a tablespoon of the crème fraîche.
Then roll the tortilla up and place it in the baking dish with the sealed-side down. Repeat this with the others, then spread the remaining crème fraîche on top of the tortillas in the dish and sprinkle the rest of the salsa over the top, followed by the remaining cheeses and red onion.
Now place the dish on a high shelf of the oven for 25-30 minutes, garnish with the extra coriander and serve absolutely immediately – if you keep them waiting they can become a bit soggy.
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This wonderful, Mexican-inspired recipe is packed with zingy flavours and creaminess too! A brilliant choice for both family eating and entertaining.
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite.
Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The chillies are not too hot, so if you'd like a little more kick to this you can add a few drops of Tabasco
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To make this sauce, you need the other half of the Mixed Double recipe, Cheese and Herb-crusted Cottage Pie, which will provide you with just the right quantity of cooked minced beef.
Spicy, unusual and made in minutes, this dip is a great addition to your repertoire when you want some interesting nibbles. Serve it with potato wedges, crudites or strips of toasted pitta bread.
This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.
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