Enchiladas

Enchiladas are basically rolled up tortilla with meat, fish or vegetable filling, placed on a baking dish, red, green or while sauce poured over, some shreadded cheese spread over and baked in oven, that's all. Goes with a dollop of sour cream. Here is the recipe for Meat Enchiladas, but you can replace meat with chicken, fish or vegetables (Aubergine, Courgette, Avocado will go very well). 

Ingredients:
250g Minced meat
2 jars Pesto (green or red)
3 Knorr vegetables stock pots
Crème Fraiche 300 ml
6 tortilla
200g Shredded mozzarella cheese
1 tbsp oil
Sour cream (optional, to serve)
Green onions or coriander leaves to garnish

Steps: 

Make Stock

Mix 3 tubs of Vegetable stock in 3 cups of hot water.

Make Filling:
Fry the Mince meat with 1 tbsp oil and 1 tsp salt for 5 minutes
Add 1 jar Pesto and 1 cup stock
Mix well and turn off the heat.

Make Sauce:
Mix 1 jar pesto, 300 ml crème Fraiche, 2 cup stock

Prepare the dish
Put 1/2 cup of sauce to cover the bottom of a large oven proof dish.
Spread the Mince meat on the tortillas, roll them loosely and place in the dish one by one.
Pour the remaining sauce over the tortillas
Spread 1-2 cup shredded cheese over.

Bake
In preheated oven at 180c for 30 minutes, bring it out and let it rest for 30 minutes.

Serve
Sprinkle some chopped green onion or coriander leaves to garnish.
Serve with some Creme Fraiche or sour cream on the side.

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If Pesto is not available in your part of the world, you can substitute, here are some ideas, you can adapt:

For Red Sauce: 1 litre (4 cups)
2 cup tomato sauce + 1cup Stock + Onion + Garlic + Salt & Pepper > Blend

For Green Sauce: 1 litre (4 cups)
Green Onion+ Green tomato + Avocado. Garlic + Green pepper + 1 cup stock +  2 cup Water > Blend

You can use Chapati instead of Tortilla.

Use plain yogurt in place of Creme Fraiche or sour cream.

Use any kind of stock available where you live.