Mid-week enchiladas

I say enchiladas, more like spicy mix wrapped in flat bread, covered in tomato sauce and cheese and baked. But yummy all the same.

What I had to hand and made into dinner was:

1 courgette
2 raw chorizo sausages
2 small onions
8 small tomatoes
Carton of tomatoes,
Flaked chilli
4 khobz

The courgette and onion were fried in a wide pan, and then the chopped chorizo was thrown in and crisped up. In another pan, the carton of tomatoes, a sprinkle each of cumin and chilli flakes simmered with the aim of reducing it enough to pour over the top. Back to the main pan – in went the wee tomatoes, halved and some seasoning.

I dolloped a quarter of the chorizo mix into a khobz, and quickly wrapped it into a parcel and shoved it into a shallow rectangular baking dish that I figured would snuggly hold 4 little wrapped parcels. I was right, and with three more cosied in, I poured the tomato sauce over, and topped with a little grated cheddar and parmesan.

The dish went under a low grill for about 10 minutes and they were done. Another tasty, easy midweek dinner.

P.S. Apologies for the rubbish photos, I was in a grump when I cooked, and didn’t take much care as usual with my camera work.

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