Creamy White Enchiladas

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My first memory of going to a Mexican restaurant is with my Uncle and Aunts. I was astounded by all the colourful paraphernalia and the mexican music beat that kept my feet tapping. It’s amazing to recall this time from the depths of my memory! I can close my eyes and I’m sitting right there on a large rustic wooden table with my family and clasped in my hand my very first sweet strawberry daquiri mocktail!

My tongue was greeted with the most sensational flavours I have ever tasted and I found myself hooked on this new cuisine! From that time on I made Mexican at home and still love to experiment with different components to give my Mexican recipes a different edge.

My Husband fancied Mexican recently and I felt the urge to mix things up a bit. We’ve all had enchiladas with a fiery tomato sauce. But I wanted something more creamy to add to the rich bean filling that was sauteéd in fresh coriander!

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So came to mind a white sauce with spring onion that would smother the tortillas filled to the the brim with the spicy tomato bean filling. Not forgetting the cheese that always makes the dish! I hope you enjoy these as much a we did! Much love D x

INGREDIENTS

For the enchilada filling
2 spring onions finely chopped
2 cloves garlic crushed
1 tin of refried beans
100ml crushed tomato
1 tbsp olive oil
Handful of chopped fresh coriander
¼ tsp dried red chilli flakes
¼ tsp cumin seeds
¼ tsp paprika
1 tsp cumin and coriander powder

For the white sauce
1 tbsp butter
⅓ tbsp olive oil
1 heaped tbsp plain flour
2 spring onions chopped finely
1½ cups of milk

Pre prepared large tortillas
Grated Cheddar cheese

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METHOD

For the bean filling ~

• Heat the olive oil in a non stick saucepan with the chilli flakes and cumin seeds. once the oil is hot and sizzling add the chopped spring onions and garlic plus half of the coriander and stir briskly

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• Once the onion has become soft and translucent pour in the tomato passata.
Add in the seasoning of cumin powder and paprika and mix well. Simmer for a few minutes

• Stir in the refried beans with half a cup of water to loosen the mixture. Sprinkle in the rest of the coriander and simmer for a further 5 minutes. Take off the heat and leave aside

For the white sauce ~

• Heat the butter and olive oil mix in the flour on a low heat keep stirring the roux until it bubbles a little. Combine the spring onion with the roux and cook off for a couple of minutes

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• Gently pour the milk into the pan and whisk continuously until the sauce starts to thicken

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Once the sauce is glossy and thickened take off the heat and leave aside

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To assemble the enchiladas ~

• Spread the bean filling as a strip in the middle of the tortilla

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• Fold one edge over from the side

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• Then make another fold from the bottom to seal in the filling

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• Next roll into a wrapped tortilla

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• Repeat for approximately 6 tortillas and line them up in a deep oven dish

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• Smother the wrapped tortillas in the white sauce and sprinkle cheddar cheese on top

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Place in the oven for 15 minutes at 180°c/350°f/gas mark 4 and then place under the grill to make the cheese nice and golden

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Serve with some spicy potato wedges and a tomato salsa

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Leek & potato lasagne

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I wanted to create a vegetarian lasagne which didn’t have it’s standard vegetables in it or veggie mince. I wanted something a little more filling and satisfying so I thought what better than potatoes. Leeks always go so well with potatoes so this was my obvious taste combination. I was very happy with the result and as my husband put it ~ it’s very nice! Hope you Enjoy!

INGREDIENTS

2 leeks sliced thinly rounds
10 small new potatoes finely sliced
1 yellow bell pepper sliced thins
1/2 white onion sliced
1/2 chilli finely chopped
2 cloves garlic crushed
1 tbsp olive oil
1 tbsp butter
1/4 tsp dried oregano
100-150g tomato passata
1/4 tsp paprika
1/2 tsp salt
9 lasagne pasta sheets
150-200g Cheddar cheese grated
20g feta cheese
2 tomatoes sliced

White sauce
1 tbsp butter
1 tbsp plain flour
150ml milk or more depending upon consistency
salt to taste
pinch of black pepper

METHOD

1, Heat the olive oil and butter in a non stick large saucepan. Throw in the leeks, onion, pepper, garlic, chilli and oregano, cover and cook on a medium to low heat for 10 minutes. Add the thin potato slices (ideally done in a food processor or slicer) sprinkle in the paprika and salt and mix thoroughly, cover and cook again on a low flame for 10 minutes, stirring occasionally

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2, Once the potato is a little tender, pour in the tomato passata, enough to coat all your leek/potato mixture, combine well and cook for a further 10-15 minutes

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3, Meanwhile boil some water and pour into a large bowl with a little olive oil. Place the uncooked lasagne sheets into the water to aid cooking process whilst in the oven later

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4, To make the white sauce. In a separate small saucepan mix the flour and butter together on a low flame, slowly add milk and whisk continuously, stir in salt and pepper. The sauce will start to thicken and it is at this point you need to take off the heat and set aside

5, Preheat the oven to 180c/350f/gas mark 4. Use a large rectangle lasagne dish, layer three pasta sheets on the bottom of the dish. Spoon out half of the leek/potato mix, cover with a further three pasta sheets and the rest of the leek mix and finally cover with the last three pasta sheets

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6, Layer the sliced tomatoes onto the last pasta sheet layer and pour the white sauce over the tomatoes. Crumble the feta onto this white sauce and top off with the grated cheese.

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7, Place in the oven for 30-40 minutes until the cheese becomes golden brown, slice into portions and serve with a crisp salad

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