So this is a Delia Smith recipe and one the Boy used to make a lot, it is so easy and so yummy and I had forgotten all about it until I had a real craving for some enchiladas but didn’t want to go down the ready-made route so dug this recipe out…

You need;
for the salsa…
1 tin chopped tomatoes
1 chilli
1 red onion
coriander
1 lime
sea salt and black pepper
for the wraps…
4 large wraps
110g cheese (I used cheddar)
150g mozzarella
200 ml creme fraiche

Pre-heat the oven to 180c

First make up your salsa, sieve the tomatoes of the excess liquid, the chop your chilli and red onion as fine as you want it, I like mine very fine but you might like it chunky…
then chuck half the onion and everything else together in a bowl with as 2 handfuls of coriander and the juice of your lime, I also zested my lime, then season and put to one side

Mix the two cheeses together in a bowl, then dry fry your wraps for a few seconds each side.

Then for each wrap, place on a flat surface, add a tbsp of the salsa then a tbsp of the cheeses, then creme fraiche, then roll up and place in your baking dish, sealed side down, repeat until you have used all your wraps.

You should have some salsa and cheese left so pile this all over the top of the wraps followed by the rest of the onion

Now bake for 25-30 minutes, serve with the rest of your coriander and eat immediately! I served with sweet potato chips and more creme fraiche… so. good.

And despite what Delia says about them becoming soggy, they are still great the next day I took one to work for my lunch.

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