John Myers
Contents
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Ingredients
Flat cakes
- 4 Eggs
- 280 g Cornmeal
- 80 g Wheat flour
- 450 ml Milk
- Salt
Chilli filling
- 750 g Mixed minced meat
- 2 Onions
- 1 Clove of garlic
- 1 small Canned kidney beans
- 1 small Canned sweet corn
- 1 Dried chilli
- 2 tbsp Tomato paste concentrated three times
- 2 Tetra pack Strained tomatoes
- 1 packet Grated cheese
- Tabasco, oregano, paprika powder, salt, pepper
- 100 g Sour cream
- 300 g Creme fraiche Cheese
Instructions
Flat cakes
- Whisk eggs, milk and the two types of flour together until the dough is free of lumps. Salt to taste! Let rest for 20 minutes.
- Make 6 pancakes in a coated pan, as thin as possible. If you have one, you can also use a crepes pan. Put aside.
Chilli filling
- Finely dice the onion and garlic. Drain the beans and corn.
- Fry the minced meat in a little hot oil, add onion and garlic and sauté with it. Season well with Tabasco, salt, pepper and paprika powder.
- Stir the tomato paste in a cup with 3 tablespoons of water until smooth and add to the mixture. Add the beans and corn and stir in. Let it simmer on a very low level.
Making enchiladas
- Preheat the oven to 180 ° C fan oven. Grease a baking dish a little. Place 2-3 tablespoons of chilli filling in the middle of a flat cake. Roll up the flatbread and place in the baking dish. Repeat this with all flatbreads. Then pour the Tetrapack tomatoes over the enchiladas. Scatter grated cheese on top and bake in the oven until the cheese is golden brown!
- Mix the sour cream and creme fraiche. Serve the enchilada on the plate and pour the creme fraiche mixture over it.
Nutrition
Serving: 100gCalories: 209kcalCarbohydrates: 13.6gProtein: 9.8gFat: 12.8g
