Chick pea enchiladas
From

ingredients
2 tablespoons vegetable oil
12 x 20cm tortillas
½ small lettuce, shredded
2 x 425g cans chick peas, rinsed, drained
300ml sour cream
1½ cups (185g) grated tasty cheddar cheese
4 green shallots, chopped
Tomato salsa
1 tablespoon olive oil
1 medium (150g) onion, chopped
2 cloves garlic, crushed
1 medium (200g) green pepper, chopped
4 medium (500g) tomatoes, peeled, chopped
¼ cup (60ml) tomato paste
1 bottled green jalapeno pepper, chopped
1 teaspoon ground hot paprika
1 teaspoon sugar
½ teaspoon dried crushed chillies


method
Brush pan with a little of the oil, add tortillas, 1 at a time, cook on both sides until heated through and limp; use a little more of the remaining oil for each tortilla.
Top 6 tortillas with a small amount of lettuce, tomato salsa, chick peas and cream; sprinkle with a little cheese. Fold tortillas in half, then into quarters.
Top remaining tortillas with remaining lettuce, tomato salsa and chick peas. Serve folded tortillas on flat tortillas. Sprinkle with remaining cheese; top with remaining cream and shallots.
Tomato salsa: Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add remaining ingredients, simmer, uncovered, about 5 minutes or until thickened.

Serves 6.
Best made just before serving. Tomato salsa can be made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Tomato salsa suitable.