New Mexico Enchiladas Recipe
Ingredients
| 6 corn or flour tortillas | ||
| 1/2 cup/90 mL/3 fl oz chilli sauce | ||
| Cheddar Cheese | 45 Gram, grated | |
| Cheese and Spinach Filling | ||
| Vegetable oil | 2 Teaspoon | |
| Onion | 1 , chopped | |
| Green chillies | 2 , chopped | |
| Cumin seeds | 1 Teaspoon | |
| 1/2 bunch/250 g/8 oz silverbeet or English spinach, leaves shredded | ||
| 3 tomatoes, peeled and chopped | ||
| 2 potatoes, cooked and chopped | ||
| 155 g/5 oz feta cheese, crumbled | ||
| Cheddar Cheese | 125 Gram, grated | |
Directions
1. To make filling, heat oil in a nonstick frying pan over a medium heat, add onion, chillies and cumin seeds and cook, stirring, for 4 minutes or until onion is golden and soft. Add silverbeet or spinach, tomatoes and potatoes and cook for 4 minutes or until silverbeet or spinach wilts and mixture is heated through. Stir in feta cheese and 125 g/ 4 oz of the tasty cheese (mature Cheddar).
2. Warm tortillas in a dry frying pan over a medium heat for 20-30 seconds or until heated through. Remove from pan, spread with a little chilli sauce and place in a baking dish. Top with some of the filling then another tortilla. Repeat layers to use all the filling and tortillas. Scatter tortilla stack with remaining tasty cheese (mature Cheddar) and bake for 20 minutes or until cheese melts and filling is heated. To serve, cut into wedges.
2. Warm tortillas in a dry frying pan over a medium heat for 20-30 seconds or until heated through. Remove from pan, spread with a little chilli sauce and place in a baking dish. Top with some of the filling then another tortilla. Repeat layers to use all the filling and tortillas. Scatter tortilla stack with remaining tasty cheese (mature Cheddar) and bake for 20 minutes or until cheese melts and filling is heated. To serve, cut into wedges.
Chef
