John Myers
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Enchiladas with Peppers, Tomatoes and Mince
The perfect enchiladas with peppers, tomatoes and mince recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 500 ml Milk
- 4 Eggs
- 3 tbsp Sweet paprika
filling
- 100 g Minced meat
- 1 Can Tomatoes peeled canned
- 3 piece Pepper canned drained
- 1 Onion
- Salt
- Pepper
decor
- 100 g Emmental
- Mix the ingredients for the dough and let it soak for at least 15 minutes.
- Fry the minced meat in a pan, peel the onion and cut into half rings. Add these to the mince and fry until translucent. Chop the tomatoes, dice the peppers. (You can also use fresh peppers, I only had a opened glass of pickled peppers) Add the vegetables to the mince and, if there is tomato juice from the can, pour it in. Season with salt and pepper.
- Bake 3-4 pancakes in a large pan. Place the pancakes in a baking dish, fill with the filling and roll up. Finally, pour the cheese over it, whether in grated form or in pieces. In the preheated oven at 200 ° C for about 20 minutes.
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