Irene's Enchiladas - Irene's Gourmet

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Irene’s Enchiladas

A simple delicious mexican meal that everyone will LOVE!

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Method:

1.Heat Olive oil in pot
2.Add bay leaves and fry for a few seconds
3.Add cumin seeds and fry until starting to brown (just a few seconds)
4.Add chilli and a few seconds later add onion and/or carrots
5.Fry and stir until just starting to brown
6.Add tomatoes and cook for 10 min on medium heat
7.Add beans, tarragon, coriander and salt.
8.Stir well and cook on low, without the lid until most of the tomato juice has cooked away, stirring regularly. This might take up to and hour or more)
9.Add parsley / coriander
10.Taste towards the end of cooking time and add salt if necessary.
11.Add cheese sauce powder and cold milk to a pot, whisk until powder is broken up.
12.Cook on a medium to high heat and stir continuously until boiling then turn heat off - it will be thickened and smooth. Add a tsp of cornstarch or potato starch if you want a thicker consistency.
13.Pour some of the cheese sauce into an oven dish to cover the bottom.
14.Place a cheese slice in the middle of a wrap, place some of the bean mixture onto the centre of the wrap and roll into a wrap, not too tightly.
15.Place wrap into the oven dish and repeat until the oven dish is tightly stacked in with wraps
16.Pour the rest of the cheese sauce over the enchiladas.
17.Place in the oven at 180 degrees celcius for about 40 minutes.
18.Serve with cilantro and guacamole. The bean mixture is great with taco shells or wraps with sweetcorn, guacamole, lettuce and cheese.
19.A few tips:
20.Don't fry the spices for too long, it will make them bitter
21.Careful when frying the spices, the oil can splatter a lot
22.Careful with salt, some tinned tomatoes already have salt. The taste of the dish also intensifies with cooking as the liquid evaporates.
23.Best results when cooked on low heat for longer.

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1/2 cup Irene's Cheese sauce powder
1 litre milk of your choice
Irene's cheese slices, mozzarella or gouda
10 wraps
40ml Olive oil
3 Bay leaves (preferably fresh)
10 ml cumin seeds
Pinch dried red chilli (or to taste)
1 onion finely chopped or 2 grated carrots or 1/2 of each
2 tins red kidney beans, drained and rinsed
2 tins peeled and chopped tomatoes
10ml dried tarragon
5ml ground coriander
Salt to taste (+/- 4ml)
Small bunch of fresh parsley or fresh coriander, finely chopped