These enchiladas are a hit with crew and guests and I often make them onboard. The filling can be changed to whatever you like, but this version is the one I do on cruises because it involves the least cooking and mess!
Salsa (in a pinch you can use prepared salsa, but I prefer homemade)
Gently sauté onions in oil for a few minutes then add other ingredients. Boil for 10-15 min to allow flavours to meld. This could be made ahead.
Combine all ingredients in a bowl.
To fill tortillas:
Place ~1/2 cup mixture to one side of tortilla and roll up. Place tortilla in a baking pan with a little salsa on the bottom. Pour salsa over, sprinkle with more grated cheddar and bake at ~180oC until cheese is bubbly (~ 20 min).
Serve with sour cream, avocado and coriander.