Chorizo and veggie enchiladas
found in Mains - Meat Dishes
 | 8 SPs |  | Nut Free |
Prep: 20 minutes
Cook: 30 minutes
Difficulty:
Moderate
Chorizo and veggie enchiladas
Ingredients
- 1 calorie controlled cooking spray
- 2 onions, chopped
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 340g chestnut mushrooms, chopped
- 200g chorizo, finely chopped
- 1 tbsp lime juice
- 1 garlic clove, crushed
- 1⁄2 tsp ground cumin
- 1⁄2 tsp oregano
- 1⁄2 tsp chilli flakes
- 600g salsa
- 12 tortilla wraps, small
- 175g cheese mix
- 2 tbsp coriander leaves
- 90ml soured cream
- 6 spring onions, finely sliced
Directions
1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Mist a baking dish with cooking spray.
2
Mist a large frying pan with cooking spray and place over a medium-high heat. Add the onions, peppers and mushrooms, season lightly with salt and fry, stirring frequently, for about 10 minutes until softened. Stir in the chorizo, lime juice, garlic, cumin, oregano and chilli flakes. Cook for 2 minutes
3
Spread about 200g of the salsa over the base of the dish. Spoon over half the veg filling, then top with an overlapping layer of half the tortillas. Spoon over the remaining filling, then top with another layer of 6 tortillas. Spoon over the remaining filling, then top with another layer of tortillas and the remaining salsa. Sprinkle over the cheese, then cover with foil and bake for 15-20 minutes until bubbling and piping hot throughout.
4
Leave the enchiladas to cool slightly before serving. Sprinkle over the chopped coriander and serve with soured cream, spring onions, lime wedges and Tabasco (if using) on the side.
