Veggie Enchiladas in Jalapeno Sour Cream Sauce

Ingredients:

1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 large red pepper (or 2 smaller ones), diced
1 small courgette, diced
4 medium mushrooms, diced
4.2 oz/120g tinned sweetcorn, drained
4 large flour tortillas
5.25 oz/150g cheddar cheese, grated
.5 oz/15g butter
2 tbsp (heaped) plain flour
12.25 oz/ 350ml vegetable stock
Black pepper
3 tbsp (level) sour cream
2 tbsp j green jalapenos, finely chopped (if you want to use fresh jalapenos, lightly sauté them before use)
Fresh coriander, chopped, to garnish
Spring onions, chopped, to garnish

Instructions:

Serves 4, or 6 with something on the side.

Heat the oil in a large frying pan, and cook the onion, garlic, pepper, courgette and mushrooms over a medium heat for 5-10 minutes, until the vegetables are soft and have released some of their liquid. Add the sweetcorn, and mix to combine.

Spoon a quarter of the vegetable mixture in a line along the centre of one of the tortillas, and top with 1-2tbsp grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, and set aside.

Heat the oven to 200°C (Gas Mark 6 / 400°F).

Melt the butter in a saucepan, and add the flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding the stock. Season generously with black pepper, and add the sour cream, finely chopped jalapenos, and the remaining cheese. Mix well until smooth and fully combined.

Pour the sauce over the rolled tortillas, and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are hot through. Garnish with coriander and spring onions.

From amuse-your-bouche.blogspot.co.uk