Sample recipe

Example Recipe

Recipe Title:  Our Favourite Enchiladas

Serves: (Number of Portions) 4

Short introduction: (Why this recipe is popular with your family/why you love to cook it.)
Wraps are always popular in our house, this is both tasty and the vegetables are not entirely visible which is a bonus for our two fussy eaters! You can also add minced chicken or beans if you want.
 
Ingredients: 4 flour tortillas.

Tomato Sauce:
1 tbsp olive oil
small red onion, finely chopped (260g)
0.5 tsp crushed garlic
0.5 tsp dried oregano
1 400g tin chopped tomatoes
1 tbsp tomato puree
1 tbsp sundried tomato puree (optional)
1 tsp sugar

Filling:
1 tbsp olive oil
1 clove garlic, crushed
1 small red onion, chopped
1 small red pepper, de-seeded and diced
1 small courgette, diced
100g grated Cheddar cheese
 

Instructions:
First make the sauce, heat the oil in a large saucepan and gently fry the onion for 5 minutes, until soft. Add the garlic and cook for a further minute then add the remaining ingredients. Bring to a boil and simmer for 20 minutes, until it has thickened. Season with a little salt and pepper and blend until smooth.

For the filling, heat the olive oil in a large frying pan, and add the garlic, onion, pepper and courgette. Cook for 5 minutes, stirring occasionally and season with salt and pepper. (if you are adding minced chicken or beans add it now and cook for an extra 5 minutes).

Continue to cook for 7 to 8 minutes and add half of the cheese until melted.
Heat oven to 200c/400F/Gas 6. Oil a medium ovenproof dish.
Warm the tortillas slightly in the oven or microwave, and divide the filling between them, spooning down the centre. Roll the tortillas up and put in the dish, seam side down. Spoon over the sauce then sprinkle on the remaining cheese.

Bake for 15-20 minutes, until the filling is hot and the cheese has melted.

How to Serve:
We like to add some salad or coleslaw

Author:
Helen Rogers

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