Tuna Melt Enchiladas

Ingredients

1. 1

   Heat the oven to 200°C. Finely chop the red onions and the garlic. Roughly chop most of the coriander, saving a little for later.

2. 2

   Drain the tuna and sweetcorn. In a large bowl, combine the tuna, sweetcorn, half the chopped onion and half the sour cream and chive dip. Season with salt and plenty of black pepper, then fold through half the mozzarella.

3. 3

   Divide the mixture between the tortillas and roll them up tightly. Place them seam-side down in a large ovenproof dish so they fit snugly.

4. 4

   Add the chopped tomatoes, the remaining onion, the garlic and most of the coriander to a blender with a drizzle of olive oil. Blitz until smooth, then season. Pour the sauce over the tortillas.

5. 5

   Dot over the remaining sour cream and chive dip, then scatter over the rest of the cheese. Bake for 30 minutes, until golden and bubbling.

6. 6

   Meanwhile, make the salsa: finely chop the roasted red peppers, a little of the onion and some coriander.

7. 7

   For a spicy herb salad, toss any leftover red onion and coriander with sliced red chilli and a little olive oil.

8. 8

   Serve the enchiladas hot from the oven with dollops of sour cream and the salsa spooned over. Add the herb salad for the adults and an extra dollop of sour cream for the kids.