Stew Enchiladas - River Cottage

Ingredients

• 3–4 large (wrap-size) soft corn tortillas or 6–8 smaller ones
• 400–500g leftover stew, bolognese, chilli or curry
• About 150g Cheddar, or other hard, strong cheese, grated
• 1 tablespoon rapeseed or sunflower oil, plus extra to oil the dish
• 1 onion, diced
• 2 jalapeno or other medium-hot green chillies, halved, membrane and seeds removed (for a milder version if preferred), finely chopped
• optional 1 garlic clove, finely chopped
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• About 200g fresh or frozen sweetcorn, or tinned (drained and rinsed)
• 400g tin whole plum tomatoes in juice, chopped
• Salt and freshly ground black pepper