Cheesy Enchiladas

This recipe is very closely based on one of Delia’s recipes for the simple reason that all her ingredients work so well together for a wonderful combination of flavours. For me, the secret ingredient of this recipe is the sweet, crumbly Wensleydale cheese. To quote the wonderful Wikipedia, the flavour of this cheese ‘suggests wild honey balanced with fresh acidity’ and is of course, one of Wallace’s favourites!

?????????????????????????????????????????????????????????????????????????????These wonderful Enchiladas have the perfect combination of exotic warmth and colour, and delightfully satisfying, yet unusual cheesiness. They are great fun to make and are a wonderful dish to do for friends (just double the recipe and cook in a larger dish – why not have a Mexican night?)

Anyway, I love them so much and just wanted to share them with you!

Based on Delia Smith’s ‘Mexican Enchiladas with Cheese’ in Delia’s Vegetarian Collection.

Serves 2


1 x 400g tin chopped tomatoes

2 green chillies (adjust to taste)

1 red onion (finely chopped)

a few handfuls of fresh coriander (I  actually often just throw in the whole packet if I don’t think I’ll use it for anything else)

juice of 1 lime

4 large tortilla wraps

90g wensleydale cheese

110g grated mozzarella (you can buy it pre-grated or just grate a block yourself)

150-200ml crème fraiche

paprika (optional)

salt and pepper

You will also need a tray or dish to bake them in – an ovenproof baking dish such as a small lasagne dish works well but isn’t essential.


  1. Pre-heat oven to 180˚c.
  2. To make the salsa, tip the chopped tomatoes into a sieve to let the excess liquid drain away (so as your Enchiladas aren’t soggy). You could do this over a bowl and save the liquid to add to a pasta sauce or soup!
  3. Finely chop the chillies and add them to a bowl with your coriander (instead of laboriously chopping the tricksy coriander, you can just snip it straight into the bowl with scissors!), lime juice, drained tomatoes and most of your onion. Season with salt and pepper and mix well.
  4. Mix together the two grated cheeses in a bowl (you might get away with just crumbling the Wensleydale as it is very crumbly).
  5. Dry-fry the tortillas in a frying pan – about 6 seconds on each side.
  6. Take your first tortilla and spread a tablespoon of salsa over it, sprinkle over this a generous tablespoon of the cheese mixture, followed by a tablespoon of crème fraiche. Fold the top and bottom over, but only a little, roll it up from one side to the other and place it in your dish/tray with the sealed side down. Repeat this with each tortilla and line them up in your tray.
  7. Spread the remaining crème fraiche over the top, spoon over the rest of the salsa and finally sprinkle over the remaining cheese and red onion. Dust lightly with paprika if you like.
  8. Bake in the oven for 20-25 minutes and serve with a simple, yet beautiful salad or your favourite vegetable!
This entry was written by rosannabanana and published on 13 January, 2014 at 8:47 pm. It’s filed under Mexican Food, Savoury Recipes and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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