These vegetable enchiladas are delicious, moreish and you can make the filling in advance and just finish off in the oven when you are ready to eat. You can add more vegetables, or even some chicken or other protein.
Heat the oil in a frying pan and stir-fry the aubergine and courgette for about 5 minutes or until almost tender. Stir in the rest of the vegetables and fry until softened and cooked through. Season lightly.
Divide the vegetables between the tortilla wraps and dot over the cheese. Roll up and place into an ovenproof dish, seam-side down.
Mix both the Tikka Masala sauces and pour over, leaving the ends clear. Reserve the whole spices for another cook. Bake in the oven for 20 minutes until hot and serve.
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