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Jamie says: "Here, I’m dry-frying leftover veg to intensify their lovely flavour for the perfect filling in these super-comforting enchiladas. Then all you need to do is simply pour over a quick tomato sauce, dot with cheese and bake until golden and bubbling." See method
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Tip: Feel free to swap the cottage cheese for 60g of Cheddar for a more indulgent treat.
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