Hello! I've been meaning to get this recipe up on the blog for the last few weeks but our evenings and weekends have been eaten up with family, friends and lots of flatpack furniture assembling! Now I'm finally getting around it, I'm really hoping that you'll enjoy this one.
My Homemade Veggie Enchiladas are inspired by the old el paso kits. I used to love that sauce and I honestly think that these are better and they're definitely cheaper. It's taken me a few goes to perfect the balance but this sauce is really tasty, and the good thing about these is that you can use whatever vegetables you have that need using up. We chose to go veggie on these rather than meat because chicken has gone really expensive recently, and now we've tried them as a vegetarian dish, I actually prefer them. The textures are more interesting, and they stretch a bit further.
You can increase or reduce the size of this meal fairly easily. The ingredients below make 7-8 decent sized enchiladas, and they also reheat very well. Give it a try and let me know how you get on.
INGREDIENTS:
For the Sauce:
3 tablespoons plain flour
3 tablespoons rapeseed oil
1 tin of chopped tomatoes
1 tablespoon tomato puree
1 teaspoon kashmiri chilli
1 teaspoon smoked paprika
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon garlic granules
1 teaspoon sugar
1 teaspoon salt
For the Enchiladas:
2/3 of a pack of mushrooms
2-3 peppers
1 courgette and/or 1/2 aubergine, diced
Red onion
1 teaspoon oregano
1 teaspoon garlic granules
salt and pepper
1/4 block of cheese, grated
Pack of 8 wraps (corn if you can get them but the standard supermarket wraps are fine)
INSTRUCTIONS
Firstly, prep the sauce. Add the rapeseed oil to a saucepan on a medium heat then gradually add in the flour and whisk until combined. This will be the thickening agent for the sauce.
Add all the remaining sauce ingredients, make sure everything is mixed thoroughly and leave the sauce to simmer on a low heat. Every now and again, give the sauce a stir to stop it getting too thick or sticking to the bottom of the pan.
Next it's time to prep the enchilada filling. Chop up all your vegetables, and gently fry them up in a large frying pan on the hob on a medium heat. You don't need to make anything too small as you want to make sure there are lots of nice textures in there.
Season the vegetables with a teaspoon of oregano and garlic granules and a generous pinch of salt and pepper.
Preheat your oven to 180 degrees fan.
Once the vegetables are nicely cooked, reduce the heat to low and add half the enchilada sauce and a generous handful of grated cheese to vegetables and mix together.
Once the cheese has melted, you're ready to assemble. Place 1/8 of the filling into each wrap. Roll each one up and tightly pack them lengthways in an ovenproof dish. Once you've done this with each one. Pour the remaining sauce over the top of them and sprinkle with the left over cheese.
Bake in the oven for 10-12 minutes until the cheese has browned then remove from the oven and leave to sit for five minutes to allow them to settle and firm up. This will make them much easier to plate up.
Then it's time to dish up and enjoy! Plate them up with a salad or your favourite mexican sides and tuck in! These reheat really well in the oven so you can make good use of any left overs.
As ever if you give this one a try, please do let me know how you get and don't forget to snap a pic and tag me on instagram @onthehobb. I'm sure there are lots of interesting veg variations you could try with this, and possibly even some black beans or a tin of sweetcorn.
Give it a whirl and see what you think. Happy Cooking!