Quick & Cheesy Veg Enchiladas: Baked Recipe

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How to Make:

1. Heat the pan on medium heat and add 1 tsp of olive oil.
2. Add your assortment of mixed vegetables to the hot pan.
3. Do not cook the veggies completely, let them remain 70-80% cooked. 
4. Add salt to taste, and toss. 
5. Take the vegetables out and place them in a separate bowl.
6. Add a pinch of pepper to the mixed vegetables

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Assembly Process

1. Take your tortillas and place them on a flat surface. 
2. Dollop a generous amount of enchilada sauce on the tortillas 
3. Take your mixed vegetables and place them in a vertical line, leaving half an inch of space at the edges. 
4. Place your black olives on top of the vegetables.
5. Add your finely chopped parsley to the vegetable mix.
6. Generously grate your desired amount of Britannia Cheeza for a perfect blend of mozzarella and cheddar. 
7. Lightly roll your tortillas and place them in an oven-safe dish.
8. Place your rolled tortillas side by side until they fill up the dish. 
9. Generously spread your enchilada sauce on top of the rolled tortillas. 
10. Add some more grated Britannia Cheeza and cover the top. 
11. Bake for 15–20 minutes at 180°C in the oven or until the cheese is golden in colour.
12. Garnish with freshly chopped parsley.
13. Enjoy your quick and cheesy enchiladas.