For the topping I mixed a tub of garlic & herb Philadelphia with some Greek yoghurt and spread it over the enchiladas before sprinkling the cheese on. I kept some of it aside to use as a dip for the tortilla chips that I made to use up more of the tortillas.
Homemade Tortilla Chips
2 Flour Tortillas
tbsp Olive Oil
your choice of herbs/spices - I used Nando's Peri Peri chip sprinkle
- Cut each tortilla into 12 wedges
- Place on a baking sheet & lightly brush each with Olive oil
- Sprinkle over the spices
- Bake in a preheated 180 degree (C) oven for 5-6 minutes, keeping your eye on them as they burn very quickly
- Leave to cool on the tray and unless serving straight away keep them in an airtight container to keep them crispy
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