Olympic Cookery Club – Enchiladas
With a particular school cookery club I run where possible the things we cook are linked to the school’s topics. Unsurprisingly this term the theme is Olympics. As we will have 5 sessions of cookery club and there is 5 continents taking part in the Olympics we will be cooking recipes from the different continents over the term. First we we made Anzac Biscuits and this week we are making Enchiladas.
One of the aims of cookery club is to cook foods that some of the children may be unfamiliar with. This provides a safe environment to experiment with food and see what they like. I know some of the pupils this week haven’t tried enchiladas before. This recipe is based on a great Delia recipe with a few tweaks to make it suitable for cookery club. While yes they are best eaten fresh, I had the leftovers for lunch today that were simply reheated in the microwave. Still delicious if you ask me!
Based on Delia’s Mexican Enchiladas with Cheese
Serves 1 as a main or 2 as a snack
½ a 400 g tin chopped tomatoes
2 spring onions, chopped
2 heaped tablespoons coriander leaves, chopped
Juice of ½ lime
salt and pepper
2 large flour tortillas
80g grated cheese
100 ml half-fat crème fraîche
1) Tip the tomatoes into a bowl then mix in half the chopped spring onion, chopped coriander leaves and lime juice. Season with salt and pepper.
2) Place one tortilla on a flat surface and spread a tablespoon of tomato mix over it, but not quite to the edges. Sprinkle over a heaped tablespoon of the cheese, then follow this with a tablespoon of the crème fraîche.
3) Roll the tortilla up and place it in a baking dish with the sealed-side down. I recommend lining the pan with baking parchment as the tortillas can stick to the pan otherwise. Repeat this with the other tortilla.
4) Spread the remaining crème fraîche on top of the tortillas in the dish along with the rest of the tomatoes over the top, then sprinkle with the leftover cheese & spring onions.
5) Place the dish in the oven and bake at 180°c for 25-30 min.