For the salsa:
1 x 400 g tin chopped tomatoes
1 medium green chilli (the fat variety that isn’t too fiery)
1 medium red onion, peeled and finely chopped
2 heaped tablespoons chopped fresh coriander leaves, plus a little extra to garnish
juice 1 lime
salt and freshly milled black pepper
For the enchiladas:
4 large flour tortillas
110g Wensleydale, grated
150g Mozzarella, grated
200 ml half-fat crème fraîche
Preheat oven to 180C/gas4.
Salsa: first tip the tomatoes into a sieve over a bowl to let the excess liquid drain away. Next remove the stalk from the chilli, cut it in half, remove and discard the seeds, chop the flesh very finely and place it in a bowl.
Then add half the chopped onion, the drained tomatoes, chopped coriander leaves and lime juice, and season well with salt and pepper. Now give everything a thorough mixing.
Meanwhile, mix the 2 cheeses together in a bowl.
Next put the frying pan over a high flame to pre-heat and, when it’s hot, dry-fry each of the tortillas for 6 seconds on each side. Place one tortilla on a flat surface and spread a tablespoon of salsa over it, but not quite to the edges, sprinkle over a heaped tablespoon of the cheese mixture, then follow this with a tablespoon of the crème fraîche.
Then roll the tortilla up and place it in the baking dish with the sealed-side down. Repeat this with the others, then spread the remaining crème fraîche on top of the tortillas in the dish and sprinkle the rest of the salsa over the top, followed by the remaining cheeses and red onion.
Now place the dish on a high shelf of the oven for 25-30 minutes, garnish with the extra coriander and serve immediately.