in

Enchiladas

5 from 7 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 700 g Minced meat
  • 4 Pc. Spring onion
  • 2 Pc. Carrots
  • 500 g Passed tomatoes
  • 2 Pc. Shallots
  • 200 g Creme fraiche Cheese
  • 300 g Corn (can)
  • 400 ml Broth (beef)
  • 4 Pc. Large tortillas
  • Chilli, ground
  • Turmeric
  • Salt pepper
  • Rose peppers
  • 200 g Gratin cheese
  • Some oil to fry

Instructions
 

  • Cut the spring onions into rings. Peel and dice the carrots and shallots. Fry the minced meat until crumbly, add the spring onions, carrots and onions and cook with them.
  • Remove the minced meat mix from the heat and place in a bowl. Add the corn and creme fraîche to the mince and season with salt, pepper, chilli, turmeric and paprika. Mix everything well and then distribute the mixture over the tortillas. Fold these into a packet and place in a baking dish.
  • For the sauce, season the tomatoes with the spices to taste. I just use my cooked tomato sauce for this (see my KB). Pour these over the filled tortillas, then sprinkle with the cheese and bake in the preheated oven (200 ° C top / bottom heat) for about 20 minutes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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