Baked Enchiladas

I got these out of a book on freezing food ahead, and they are really good.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  red onions, cut into wedges
• 3  red peppers, seeded and sliced
• 1  red chile, halved, seeded and thinly sliced
• 1 (15 ounce) can chopped tomatoes
• 3  ounces fresh coriander, chopped (I just use a handfull)
• 8  medium flour tortillas
• 6  ounces  mature cheddar cheese
• 200  ml creme fraiche
• 1 (15 ounce) can  spicy  refried beans

Directions

1. Heat the oil in a large frying pan, add the onions, peppers and half of the chili and cook on high for 5-8 min, stirring until the peppers are tender. Add the toms and half of the coriander and simmer for 2 more minutes. You want the veggies to be wilted and soft.
2. Lay the tortillas on a work surface. Get out a shallow, oven proof dish. Chop a third of the cheese into chunks and set aside. Finely grate the rest of the cheese and mix with the crème fraiche and the remaining coriander and chili.
3. Spoon the pepper mixture on the tortillas, top with a spoonful of the refried beans, then some diced cheese. Roll them up like pancakes and place them seam side down in the dish in a single layer. Spread over the crème fraiche mixture. Bake in a preheated 190C oven for 25 minutes.