Baked Enchiladas with Tzatziki
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 6 hot peppers, green pickled
- 2 teaspoons oil
- 4 tablespoon corn
- 4 tablespoon peas
- 400 g tomato (s), canned with the juice
- 250 g minced meat
- 2 tablespoon taco seasoning
- 0.5 ½ cucumber (s)
- 4 tablespoon sour cream
- 6 tablespoon yogurt, low-fat
- 1 onion (s)
- salt and pepper
- 8 tortilla (s)
- 1 clove garlic
- Paprika powder
- 8 tablespoon cheese, grated, 30% fat
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in oil until it is brown and crumbly. Cut the pepper into rings and the onion into small cubes. Add the pepperoni, onions, corn and peas to the minced meat, deglaze with the tomatoes (leave a teaspoon of onions). Stir in the taco seasoning mixture and simmer for 15-20 minutes.
- For the tzatziki, mix the sour cream with yogurt. Cut the cucumber into small cubes, mash the garlic and cut into small pieces and add to the yoghurt mixture with the cucumber and the onions that have been retained. Season to taste with salt and pepper.
- Heat the tortillas, add the minced meat and vegetables mixture, roll up the tortillas and place them side by side in a baking dish. Sprinkle with 1 tablespoon each of grated cheese and bake at 200 ° C until the cheese is golden brown.
- Sprinkle with a little paprika and serve with the tzatziki.
- 7.5 P. per serving
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