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Having lived in Los Angeles for almost a decade, I’m used to an amazing array of Mexican food! Now being back in the UK, I often find myself craving it but not wanting to use the pre-made sauce jars or kits. Enchiladas are a delicious and indulgent meal for days you really want some comfort food. This is not a completely authentic recipe so feel free to mix it up to suit your preferences.
For the sauce:
For the filling:
For the wraps:
1.
Preheat oven to 180°C.
2.
In a small saucepan over medium heat, combine all the sauce ingredients except for tomatoes and stock. Stir to remove lumps and add the tomatoes and broth.
3.
Bring to boil and then simmer until thickened, about 10-15 minutes)
4.
Heat a large pan over medium high heat and add the oil. Once hot, add the onions and cook until translucent. Then add the garlic and peppers.
5.
Cool for a few minutes until slightly browned. Add your protein of choice.
6.
Season with salt and pepper, and continue to cook until cooked through to your liking.
7.
Take each wrap and fill with your filling and sauce. Wrap and place in your baking dish with the seam side down.
8.
Pour the extra sauce over the top of all your wraps and add the cheese. Bake in the oven for about 10 minutes.
9.
Serve with salad, green vegetables or cauliflower rice.
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Tip
Cost-saving tips