Chunky veg and Mexican crumbly cheese wrapped in soft flour tortillas, coated in tangy tomato sauce and baked in the oven – yum!
1 x Old El Paso Original Enchilada Kit
150g crumbly white Queso Fresco cheese
1 x can chickpeas, drained
1 x onion, sliced
1 x aubergine, cut into 1 cm cubes
1 x red pepper, deseeded and diced
1 x yellow pepper, deseeded and diced
1 tbsp corn oil
Kit contains: 8 x Old El Paso Soft Corn Tortillas, 1 x Old El Paso Original Enchilada Spice Mix, 1 x Old El Paso Tomato Sauce
1. Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Lightly grease a large ovenproof dish.
2. Heat the oil in a large frying pan and stir-fry the onion and aubergine over a medium heat for 3-4 minutes, until lightly browned. Stir in the peppers and chickpeas and cook for 2-3 minutes.
3. In a jug, mix the Old El Paso Original Enchilada Spice Mix with both sachets of the Old El Paso Tomato Sauce and 150ml hot water. Pour half of this mixture into the pan and simmer the veg for 3-4 minutes.
4. Warm the Old El Paso Soft Corn Tortillas following the instructions on the pack. Spoon a quarter of the veg mixture down the centre of each Old El Paso Soft Corn Tortillas, sprinkle with cheese and roll up. Repeat with the other 3 Old El Paso Soft Corn Tortillas until you have filled them all up, saving some of the cheese for the topping.
5. Place each filled Old El Paso Soft Corn Tortillas fold side down in the ovenproof dish. Pour the rest of the sauce over the top and scatter with the rest of the crumbly cheese. Bake for 10 minutes until golden and bubbling.
Take straight from the oven hot and bubbling then tuck in!
If you can’t find Queso Fresco, try Cheshire or feta – or even grated mozzarella.
