Forget filling, rolling and baking, these flash-in-the-pan enchiladas will be on the table in 20 minutes, and this recipe is a great way to use up stale or leftover tortillas. Serve with pickled red onions, a dollop of soured cream and some lime wedges for a delicious, filling supper.
Make sure to mix the tortilla triangles thoroughly in the pan so they are coated in the salsa sauce. If it’s easier, transfer everything to a large bowl, toss together gently, then return to the frying pan.
To lightly pickle the red onion, thinly slice 1/2 small red onion and place in a shallow heatproof bowl. Pour over just-boiled water and leave to soften for 5 minutes, then drain and return to the bowl. Cover with rice wine vinegar and a sprinkle of caster sugar and leave for 1-2 hours. Store in the fridge in a clean, covered jar for up to 2 weeks.
