Enchiladas are a great all-round dinner, they are easily adapted to make them gluten-free or even vegan. For those of you wanting meaty enchiladas, pick up your meat from here, get the cheese here and the rest of the ingredients can be found from local farmers and producers.
For the base ingredients, all you need are the following:
4 wraps (swap for gluten free wraps if you like)
10ml vegetable oil
2 garlic cloves
½ tsp dried oregano
1/2tsp chilli flakes
½ tsp dried basil
½ tsp ground cumin
300g chopped tomatoes
150g onion, plus an additional 60g
80g tomato puree
1 tsp smoked paprika
400g chicken/beef/pork or leave out entirely for a vegetarian/vegan version
150g grated cheese (use a dairy free alternative to make this vegan)
Start by making the sauce, chop the garlic, 60g of onions and set aside 100g of chopped tomatoes.
Place the vegetable oil, garlic, onions, herbs and tomatoes into a blender and blitz until smooth.
Chop up the carrots, remaining onions and red pepper into small, equal-sized pieces and add into a large pot with the oil and saute for around five minutes. Add the paprika, followed by the meat (if you’re making meaty ones!). Cook until the meat is browned, stirring regularly.
Add in the tomato puree and the remaining chopped tomatoes and stir well. Turn the heat to low and simmer gently for 15 minutes. Add the parsley.
Lay out the wraps and split the filling equally between them, rolling each one up tightly.
Pour the enchilada sauce into an oven dish and lay the wraps, seam side down on top of the sauce. If you are having cheesy enchiladas, grate cheese and cover the wraps, before putting in the oven at 160 degrees for around 20 minutes until the sauce is bubbling.