TORTILLAS WITH CHEESE 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:

• Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes.
• Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick.
• Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas.
• To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm.