Norway

ENCHILADAS

Ingredients

8 small flour tortillas
250g mini Italian tomatoes
200g bolognaise sauce
200g cheese sauce
100 g grated cheddar cheese
200g Neopoletana sauce
1 tbsp olive oil
1 chilli, finely chopped
2 tbsp red wine vinegar

Directions

  1. Preheat oven to 200 C.
  2. Roll the tortillas into thumb-thick cigars and secure with clothes pegs.
  3. Heat oil in a saucepan and add the tomatoes, chopped chilli, bolognaise, vinegar and simmer until the tomatoes start to split. Season with salt and pepper.
  4. Pour some of the more watery parts of the sauce into an oven proof glass dish to layer it.
  5. Take the chunkier parts of the mixture out of the sauce and spoon the mixture into the wraps. Remember to remove the clothes pegs, the wraps should hold their shape.
  6. Place the filled wraps in the dish and pour the Neapolitana sauce over the wraps.
  7. Add the cheese sauce and top with grated cheese.
  8. Bake for 20-25minutes or until crispy.