2cupsgrated cheese (I use a combination of cheddar and mozzarella)
Serving
Avocadosliced
fresh cilantro/coriander
lime wedges
Instructions
Preheat the oven to 200°C/390°F.
To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.
Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).
To make the filling, saute the onion, garlic, peppers and mushrooms in a large frying pan until the vegetables are cooked and starting to caramelize.
Add the corn, beans and seasoning and saute for another 5-7 minutes.
Place a few spoonfuls of the filling onto the tortillas and roll up the tortilla.
Place the enchiladas into a casserole dish. Spoon over the sauce, ensuring the tortillas are completely covered.
Sprinkle over the cheese then place in the oven and bake for 15-20 minutes or until the cheese is melted and the enchiladas are hot and bubbling.
Remove from the oven and allow to rest for 5 minutes before serving with avocado, cilantro and lime.