- Andrew Gallagher
4unitTinned creamed corn, 400g
0.5KgYellow squash or zucchini
24unit12 inch tortillas
0.5unitRefried beans, A10 can
- Cut all vegetables to about 1cm and sautu00e9 leaving squash and mushrooms until last as they only need to soften. Add refried beans, creamed corn and taco seasoning and mix through veggies. Allow to cool.
- When sufficiently cooled spoon all the way across tortilla so there is about 3 to 4 cm wide and high of mixture and fold in half from one side and then roll the rest of the way. After doing these they need to be cold to cut up or you will lose your filling out of the sides. While waiting for these to cool make a basic white sauce.
- When cold cut each enchilada into 3 and use 2 of these as 1 serving. Place these into a square foil container and pour over a little white sauce. You may add cheese if you wish.
Mexican style enchiladas.