Northumberland Sausage Co Enchiladas
Ingredients
- Olive oil
- 6 Wark Chilli Sizzlers, cut into bite size pieces
- 1 red onion, finely sliced
- ½ tsp cumin
- 1 large clove garlic, finely chopped
- 1 green chilli, de-seeded and finely chopped
- 400g can chopped tomatoes
- Salt
- Black pepper
- 6 tortilla wraps
- 250g strong cheese (if you like it really spicy try a chilli cheese)
- 2 spring onions, finely sliced
- sour cream for serving
Method
- Preheat the oven to 200C/Gas6 and heat some oil in a frying pan. Add the sausages to the pan and fry until browned. Remove and set aside. Add the red onions to the pan and gently fry for about 6 mins or until softened, then add the cumin, garlic and chilli and fry for a further minute. Add the sausages back to the pan followed by the tinned tomatoes, salt and pepper. Bring to the boil and then simmer for five minutes. Once the sausage sauce is ready, wrap the sauce in the wraps and add them to a casserole dish in a row and sprinkle with all the cheese.
- Place this in the oven and bake for 20 mins, serve with the spring onions and sour cream.
