Cheesey Courgette Enchiladas

I've finished work for the holidays and am now on to my dissertation. I'm getting really excited about it, but I'm not sure how to make it about libraries! I'm looking at cookery books and domestic history collections at the Women's Library and how they fit into the historical contexts they were written in. It's really fascinating and I get to look at the changing role of women in the late 19th, early 20th century, there's just so much to write about.

I made these enchiladas ages ago but they were so good. I couldn't bake because my oven was broken but I grilled the cheese on top and it went all lovely and crispy. I have loads of courgettes again this year and I will definitely be making this again!



Cheesy Courgette Enchiladas (adapted from Gina's Skinny Recipes)
Serves 4

1 tsp olive oil
2 cloves garlic, crushed
2 medium spring onions, chopped
1/4 cup coriander, chopped
2 medium courgettes, grated
kosher salt and fresh ground pepper
1 1/2 cups grated montery jack or cheddar
4 Large tortillas
chopped spring onions (optional)
chopped coriander (optional)
1/2 jar ready made enchilada sauce

Preheat oven to 200C.

In a medium nonstick skillet, sauté garlic and spring onions in olive oil over medium heat for about 3 minutes; add courgettes, salt and pepper to taste and cook about 4-5 minutes. Remove from heat and add 1/2 cup cheese; mix well.

Divide courgettes between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes. Serve with chopped coriander, spring onions, and sour cream.