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Tomato & cheese enchiladas


  • Preheat oven to 200°C fan forced (220°C normal).
  • To make the sauce, heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender.
  • Add the sambel, ground cumin and oregano. Briefly cook to toast the spices. 
  • Then add the tomatoes with ½ cup stock, seasonings and the sugar. Stir and cook until thick and fragrant, adding more stock if needed. Taste for seasoning and set aside to cool a little.
  • Wrap tortillas in foil and heat in the oven. 
  • Then place a tortilla on a workbench. Smear the tomato sauce down the centre, top with goat's cheese and roll up. Repeat the process with the remaining warm tortillas.
  • Put the enchiladas in a gratin dish, top with any remaining sauce and plenty of tasty cheese. Then cook in the oven for about 10-15 mins until the cheese is golden and bubbling. 
  • Serve the enchiladas with cos leaves dressed with a little oil and lemon juice, and a good dollop of sour cream on the side.


  • olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 heaped tspn sambel oelek (or any other chilli paste)
  • 1 tspn ground cumin
  • 1 tspn dried oregano
  • 3-4 cans diced tomatoes, drained a little
  • 1-2 cups vegetable stock
  • sea salt & freshly ground pepper
  • 1 tspn caster sugar
  • 8 tortillas
  • 3 soft goat's cheese, mashed
  • grated tasty cheese
  • sour cream
  • baby cos leaves
  • juice of ½ lemon
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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