Enchiladas

I've not blogged in quite a while, we were poorly as several illnesses went through the house, now we're in exam season.  Our eldest is taking her final exams for her A levels, and our second daughter will be taking her GCSEs fairly soon.  It's been a hectic and stressful time, revision and preparation for both of them, along with the usual family busyness.

I decided to blog these delicious Enchiladas as they are an easy store cupboard/freezer dinner which takes very little time to prepare.  Full tums with minimum fuss is what the theme has been for the past couple of months.  If I've got time I make an extra batch and freeze it for those nights when we're all knackered and a super quick and easy dinner is needed. 

Enchiladas

2 Tblsp oil
300g frozen chopped onion or 1 large fresh onion, peeled and roughly diced

300g mixed frozen peppers or 2 freshs pepper, de-seeded and sliced

2 x 400g tin chopped tomatoes

2 x 400g tin red kidney beans in chilli sauce

1 x tin lentils, drained and rinsed

2 Tblsp lime or lemon juice, from a bottle is fine

handful of chopped fresh coriander

10 - 12 ready made flour tortillas

200g mature cheddar, grated

Heat the oil in a large non-stick frying pan over a moderate heat. Add the onion and peppers and fry until the pepper has softened and the onion is beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans and bring the mixture to the boil

Lower the heat until the mixture is gently simmering, cook for around 10 minutes until the mixture thickens. Remove the pan from the heat, then stir through the lime juice then season to taste. 

Preheat your oven to 200C/180C Fan/Gas Mark 6.

Grease the inside of a large ovenproof dish with a little oil. Put one of the flour tortillas in the dish and spoon some of the filling mixture into the centre. Roll up the tortilla and push it to one end of the dish. Repeat the process with the remaining tortillas and filling mixture, lining the rolled tortillas up against each other.

Sprinkle the grated cheese over the enchiladas and bake in the preheated oven for around 20 minutes, the cheese should be bubbling and golden. Let stand for a few minutes before serving, we have ours with wilted greens or a mixed leaf salad.