Tuna and Sweetcorn Enchilada | What Dad Cooked

Ingredients

• 8 plain flour tortillas
• Olive oil
• For the sauce
• 2 medium onions
• 4 cloves garlic
• 2 red chillies (to taste and according to strength)
• 125ml white wine (optional)
• 250ml chicken stock
• 500ml passata
• 1/2 tsp sugar
• 2 tsp cumin
• 1 tbs dried oregano
• 2 bay leaves
• For the tuna
• 2 cobs of sweetcorn or 2 x 160g (drained) tins of tuna
• 1 green pepper
• 120g pitted green olives
• 4 tbs sliced jalapeno chillies from a jar (optional)
• 200ml half-fat or full-fat creme fraiche
• 4 spring onions
• To finish
• 150g-250g Caerphilly, Wensleydale or cheddar cheese
• 1 ball of 150g (drained) mozzarella (optional)