Enchilades

This is great 'party' fare. Buckets of flavour and can be prepared well ahead of time. Serve with guacamole, a spicy salsa and a large green salad... and every one's real happy!



Filling
500g lean mince
1 onion, chopped
2 tins chopped tomatoes
2 teaspoons cumin
2 teaspoons chilli powder
2 tablespoons worcestershire sauce
1 teaspoon minced garlic
4 tablespoons tomato paste
1/2 cup water
salt and pepper to taste
1 can kidney beans, drained

Topping
1 tub smooth cottage cheese
1/2 cup of milk
1 egg

A packet of wholegrain tortillas
1 1/2 - 2 cups of cheddar cheese

I don't bother to brown the meat. Reserve 1/3 of one can of chopped tomatoes and add the balance of your filling ingredients into a deep pan and let bubble away (except the beans) for about 40 minutes on medium heat. Add the beans and cook for another 8-10 minutes.

Take the reserved tomatoes and spread on the bottom of your rectangle baking dish. Fill each tortilla with the meat filling and fold edges over each other (cigar shape). Place into a dish with the fold of the tortilla at the bottom until all the tortillas are filled and lying neatly side by side.

Whisk all topping ingredients in a bowl and pour over your tortillas. Sprinkle the cheese over the sauce and bake at 180 degrees C in a preheated oven for about 35-40 minutes until they are blanketed in a golden cover. Beautiful!

I should have taken a picture of the cute enchilada on my plate but greedy me... I thought of it too late.