Enchiladas

This is a great recipe for entertaining as it requires very little preparation for such a large dish and needs no supervision while cooking, allowing you to mingle.

I came up with the recipe especially for a holiday with my now parents-in-law up in the Outer Hebrides islands off the west coast of Scotland. Lizzie's dad, John, is a keen chef and I was a bit worried that I wouldn't be able to come up with anything worthy of serving to him. Rather than try to think of something radically new, I went with a tried and tested fajita filling and a new sauce idea. Although quite cheesy, the flavours aren't swamped by all the dairy.

I was cooking for six and have left the original recipe intact, but you could easily reduce the numbers down.

Vegetarian Enchilladas
Serves 6
Preparation time: 10-15mins
Cooking time: 40mins

Ingredients:
500g Quorn Chicken Pieces
1/4 Large Savoy Cabbage
1 Large Courgette
2 Yellow Peppers
2 Red Onions
8 Large Flour Tortillas
4tbsp of Fajita Spices Powder
A glug of Oil
1000g Sieved Tomato Passata
600g Strong Cheddar Cheese

Method:
1. Get the oven on at 180oC
2. Dice the onion and set it slowly cooking in the oil in a frying pan.
3. Add the quorn to the pan and let it cook for 5 mins.
4. Put 900g of the passata in a large pan and begin to heat.
5. Roughly chop up the courgettes and slice the peppers and cabbage, placing them with the onions.
5. Add the rest of the passata and 2 tbsp of the fajita spice powder to the vegetables.
6. Leave the mixture to simmer for 3mins.
7. Grate the cheese.
8. Take the frying pan off and put a lid on.
9. Slowly add the cheese to the simmering passata and stir continuously.
10. Once all the cheese has melted into the passata, add the remaining spices, then turn off the heat.
11. Fill the tortillas with the vegetable mixture and roll them, leaving the ends open.
12. Place the filled tortillas in a large baking dish and cover with the tomato sauce.
13. Place the baking dish in the oven and cook for 35mins.