These hearty veggie enchiladas are perfect for a quick midweek meal, or a lazy weekend brunch. This easy recipe uses shop-bought chipotle paste to create a rich, smokey flavour. Serve with some extra soured cream, guacamole or salsa on the side, if you like.
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Yields:
4
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Cal/Serv:
665
Ingredients
465g
jar roasted peppers, drained
2tsp.
vegetable oil
1
red onion, finely chopped
400g
baby chestnut mushrooms, halved or quartered if large
2Tbsp.
chipotle paste
2
garlic cloves, crushed
400g
tin chickpeas, drained and rinsed
Juice 1 lime, plus wedges to serve
Large handful coriander, roughly chopped
75g
vegetarian mature Cheddar or Red Leicester, grated
8
flour tortillas
150ml
soured cream
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Whizz 200g of the peppers in the small bowl of a food processor, or using a stick blender, until smooth. Slice the remaining peppers to make 8 long pieces. Set aside.
Step 2Heat the oil in a large, deep frying pan over low heat and fry the onion for 5min, until slightly softened. Increase heat to medium, add the mushrooms and fry for 5min, until golden. Stir in the chipotle paste and garlic and cook for 1min. Stir in the chickpeas and pepper purée and bubble for 1min, then remove from the heat and stir in the lime juice, 1/2 the coriander, 25g grated cheese and some seasoning.
Step 3Lay a pepper strip in the middle of a tortilla, spread 1/8 of the mushroom filling on top and roll up tightly. Repeat with remaining tortillas, peppers and filling. Arrange the rolls (seam-down) in a single layer in a 2.5 litre ovenproof dish. Spread the soured cream on top, then scatter over the remaining cheese.
Step 4Cook in the oven for 25min, or until golden. Scatter over the remaining coriander and serve with lime wedges for squeezing over.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
