Enchiladas

This is one of Chayne's specialities. She says she can only cook four things but that's not true. She's a very good cook and even if it were true, the four things (sausage and mash, roast dinner, spicy cottage pie and these enchiladas) are great and I'd be happy to eat them every week. Which is good as part of the pre-nup was that we had to eat sausage and mash once a week and have a roast on a Sunday. Fine by me. I'm not allowed to grow my hair either which is probably for the best, too. People who have seen pictures of me with long hair have compared me to Mick Hucknall.

Ingredients

For the salsa
8 medium tomatoes, peeled, deseeded and roughly chopped
1 red onion, finely chopped
1 red chilli, finely chopped
1 green chilli, finely chopped
1 lime, juiced
Handful of coriander, roughly chopped

For the enchiladas
4 flour tortillas
250ml creme fraiche
125g mozzarella, sliced
150g cheddar, grated

Recipe
1) First make the salsa. Finely chop the red onion (if you have one of those mini chopper things, now is the time to use it!). Put in a bowl and cover with the juice of one lime. Leave for 20 minutes.
2) Dry fry the chillis in a frying pan until the skin is blackened. Place in a sealable sandwich bag or Tupperware box with a lid and leave for 20 minutes. Skin, deseed and finely chop them.
3) Skin and the tomatoes. To do this you should put a slit in each of the tomatoes, cover in boiling water and leave them for a few minutes or until you can peel them easily. Alternatively, buy a soft fruit peeler (available at Lakeland and other well known kitchen shops) and peel the things. Much quicker and you won't burn your fingers. However you skin your tomatoes, you'll need to deseed and chop them next.
4) Roughly chop the coriander, put it a bowl with the rest of the ingredients and mix together.
5) Now you're ready to make the enchiladas. Pre-heat the oven to 200c. Slice the mozzarella (you might as well eat your end slices as they'll be too small) and put one slice in the centre of a tortilla. Dollop about three desert spoons of salsa on top and put another spoonful of creme fraiche on top of that. Roll into a sausage shape. Repeat this with the remaining tortillas, put then all in a glass pyrex dish and cover with grated cheddar. Put the dish in the oven for 20 minutes or until golden brown. Serve with a salad. We like to use tomatoes, spring onion and baby leaves with a lime dressing made with one tablespoon of lime juice, three tablespoons of olive oil and seasoned with salt and pepper.