Cheddar Enchiladas

Ingredients:

25g Butter

2 Onions, Chopped finely

2 Cloves Garlic, chopped finely400g Can Chopped Tomatoes

2 Sticks Celery, chopped finely

1 pack mixed sweet peppers (I used Tesco Finest Sweet Red peppers - Pack of 2)

4tbs fresh Parsely, finely chopped

3 Tbs Olive Oil

150g Pack Baby Button Mushrooms, halved

1 tsp Chilli Powder

1/2 tsp cumin Powder

2 Bunches Salad / Spring Onions, Chopped Finely

1 tbs Thyme (I used Dried)

50g SunBlush Tomatoes

400g Mature Cheddar Cheese, Grated (I used Cathedral City)

Pack Flour Totillas (I used 4 from the pack)

Method:

• Preheat oven to 190C


• To make the tomato sauce, melt the butter in a pan & saute 1 onion, the garlic, celery & 1 of the peppers until softened Add 2 tbs of the parsely & the chopped tomatoes, then gently cook for 15-20 mins.


• To make the filling, heat 2tbs of the oil in a pan & saute the other onion, the mushrooms & the other pepper until softened. Add the chilli powder & cumin, then cook for 1 min. Add the salad onions, the rest of the parsely & the thyme. Cook for a further minute, then remove from the heat.


• Add the SunBlush tomatoes, and half the cheese & mix together.


• To assemble the enchiladas, divide the filling between 4 flour totillas, roll them up and place in an oven proof dish. Pour on the tomato sauce and top with remaining cheese.


• Bake for 30-40 mins, until cheese is well melted and bubbling.

Rating: 9/10

Reheats well in the oven - needs approx 30mins.