Enchiladas

I made this a couple of weeks ago with chicken, and I can't think now why I didn't blog it at the time.  Just absent-mindedness, I think!  Anyway, it was lovely with chicken, it would be a fantastic way to use up leftover chilli con carne, but tonight is veggie night so it's refried beans instead.

There are a couple of steps to this, so get the filling going first.  It can be a bit flexible, depending on what you've got in, but I used an onion (just one in the end), a couple of peppers, some mushrooms, a couple of chilli peppers and a half-tin of refried beans.  Just cut everything into slices and let it cook together over a low heat for ten minutes or so, adding the beans towards the end just to heat through.

While that's going on, prepare the tomato sauce.  It's basically a packet of passata, but I like to add some spice in the form of dried chilli flakes, cayenne pepper or tabasco sauce and heat it gently to spread the flavour through it.  Grate a generous lump of cheese and add a bit of that to the sauce too.

When it's all ready, zap one tortilla per person in the microwave, place a spoonful of the vegetable mixture into the middle and pull the edges up to make a parcel.  I'm a bit clumsy about making parcels but if you're good at wrapping birthday presents you'll be fine!  Then put the parcels into an oven-proof baking dish, pour the sauce over the top, spread the rest of the grated cheese over the top of that and bake in the oven at 190C for about 15 minutes until all the cheese has melted.

Taste verdict

I preferred it with chicken, the Manicure Maniac preferred it with refried beans!  Pay attention to the level of spice, I realised too late that the refried beans I'd bought came with spices in so this had a bit more of a kick than I'd intended.  Don't go overboard with the passata or it might end up a bit sloppy.  Absolutely delicious though, and one that we'll definitely be revisiting.

The skinny

To make the filling:

Slice an onion, a couple of peppers and chilli peppers, and some mushrooms.  Fry them over a low heat for about ten minutes.  Add a tin of refried beans towards the end of cooking time (quantities left vague so that you can adjust for the number of people - the quantities I used here made two really generous portions)

To make the sauce:

Heat a packet of passata over a low heat and add some spice.  I used dried chilli flakes and hot sauce.  Add a pinch of grated cheese and heat gently until it's melted.

When they're ready, zap one tortilla per person in the microwave, spoon some of the filling into the centre, make into a parcel and place into an oven proof baking tray.

When the parcels are made, pour the sauce over, top with plenty of grated cheese and bake in the oven at 190C for about 15 minutes until the cheese has melted.

WeightWatchers ProPoints

10 per enchilada.