Beef Enchiladas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 wheat tortilla (s)
- 150 g cheese, rated
- 400 g round beef
- 2 medium onion (s)
- 2 cloves garlic)
- 1 handful jalapeños, pickled
- 300 g tomatoes, passata
- 2 teaspoons vegetable broth or beef broth
- 1 tablespoon, heaped flour
- coriander
- cumin
- paprika
- salt
- pepper
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Sauce:
- Finely chop an onion and a clove of garlic and fry with about 3 tablespoons of oil. Sweat 1 tablespoon of flour and a teaspoon of paprika. Deglaze with 50 ml of stock. Add passata and bring to the boil briefly. Season with coriander, cumin, salt and pepper, then keep warm.
- Filling:
- Fry the minced meat until crumbly, dice the onion, garlic and jalapeños and fry with them. Add about 1 teaspoon of stock powder. Season to taste with coriander, cumin, paprika and pepper. Continue frying until most of the liquid is gone.
- Put some sauce in a baking dish. Brush the tortillas with a little sauce and top with the filling. Roll them up and place them side by side in the baking dish. At the end pour the remaining sauce over it and garnish with the cheese. Baked in the oven for about 15-20 minutes at 200 degrees until the cheese is the right color.
- Goes well with: guacamole or sour cream. Salad, refried beans or other bean dishes are ideal as side dishes.
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