ROLLING ENCHILADAS RECIPES

Steps:

• In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat.
• Gather seasoning and measure them out while onions and garlic are cooking.
• Add tomato sauce, 3 cups of water, and all the seasoning.
• Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
• Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
• Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
• Place a small amount of meat and cheese in the center of the corn tortilla.
• Roll the tortilla and place it seam down in the pan.
• When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
• Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
• Bake covered for about 40 min.
• Uncover and bake another 10 min.
• Serve with rice and beans and enjoy!
• Freeze any unused sauce in a covered container.

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned – add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.