Delia's Mexican Enchiladas with Mozzarella and Wensleydale

By Chris

Main Ingredients:

• 4x Soft flour wraps
• 150g Mozzarella, 110g Wensleydale
• 200g crème fraiche
• 1x red onion, 400g chopped tomatoes, 1x green chilli
• Lime juice and fresh coriander

This dish was inspired by that well-known pantheon of classy food, Reading Festival, after I enjoyed a rather sumptuous chicken burrito there on Saturday. Delia's take on Mexican food looked intriguing and not too tough to manage amid an epic hangover. Furthermore, the subtle and smooth flavours sat nicely in our slightly scrambled stomachs.

Enchiladas are essentially baked fajitas, and this version substitutes chicken for a nice gooey cheese filling, making it veggie friendly. First up, I made a fresh and zingy salsa out of a tin of chopped tomatoes (which were drained), half a red onion, one green chilli (de-seeded), a handful of fresh coriander leaves and the juice of one lime.

Next up, the four wraps were dry toasted for a few seconds on each side, then filled with a tablespoon of salsa, a table spoon of crème fraiche and a sprinkling of the two grated cheeses in each one. The remainder of the salsa, cheese and crème was then spooned over the top, along with another half a chopped red onion, and the whole thing was baked at 180 degrees for 25 minutes.

Being a greedy soul, I served up this concoction with some fried spicy rice, red peppers and refried beans. This would have been plenty to feed three people, despite the lack of meat, and it was gentle enough for even the most sensitive of spice wimps. The choice of cheeses was a little unusual for a Mexican dish, but it did let the fresh taste of the salsa shine through.

If I were to do this again, I would have added some cheddar and left the seeds in the chilli for an extra kick (but a few glugs of Tabasco did that job anyway). All in all, fairly easy to make, pretty decent value at £2.45 a head, and a nice change from bog-standard chicken fajitas.

Best for... A lazy night in for tired and weary campers

Taken from... Delia Smith - How to Cook: Book Two

Helen says... Creamy and fresh - lovely!