Ham And Zucchini Enchiladas - cooking recipe

Ingredients

3 tbsp oil
2 None medium yellow onions, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
2 lbs tomatoes, deseeded and diced
1 None red chili, deseeded and finely chopped
2 tbsp fresh oregano, leaves stripped from the stems
8 None tortillas
8 thin slices cooked ham
14 oz zucchini, peeled into wide, thin strips with a potato peeler
1/4 cup Cheddar, grated
None None Fresh herbs, for garnish

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a frying pan and fry the onions and garlic until softened. Add the tomatoes, chili and 1 cup water, season with salt and bring to a boil. Cook over a high heat for 5 mins. Stir in the oregano and remove from the heat.
Spread a thin layer of sauce over each tortilla and top with a slice of ham. Arrange the zucchini over the top. Roll up tightly and place in an ovenproof serving dish. Spread over the remaining tomato sauce. Sprinkle with the cheese. Bake for 20 mins. Garnish with fresh herbs.