Enchilada Casserole
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large onion (s)
- 1 clove garlic
- 2 tablespoons oil
- 500 g minced meat, mixed
- 1 can kidney beans
- 1 can corn
- salt and pepper
- Chili powder
- 2 large tomato (s)
- 1 bottle chili sauce, (Texicana Salsa)
- 6 tortilla (s)
- 100 g cheddar cheese or Gouda cheese
- 200 g sour cream
- 2 avocado (s), ripe
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Peel onion and garlic and chop finely.
- Heat oil in a pan. Fry the onion, garlic and minced meat in it until crispy. Drain the kidney beans and corn on a sieve, rinse and drain well. Add to the mince and season everything vigorously with salt, pepper and chilli. Clean, wash and quarter the tomatoes, remove the stones and cut the pulp of ½ tomato into very fine cubes, the rest into larger cubes. Add the coarse tomato cubes to the mince, pour on the Texicana Salsa, mix everything together and season to taste.
- Fill the tortillas with a total of 2/3 of the minced meat, roll up each tightly and cut in half crosswise. Spread the remaining hack sauce on the bottom of a flat baking dish and place the filled tortillas on top. Finely grate the cheese, mix with sour cream and sprinkle dots of the mixture over the enchiladas. Bake in a preheated oven at 200 ° C, convection 175 ° C, gas mark 3, for approx. 20 minutes.
- Serve with a dip: cut the avocados in half, remove the stone and loosen the pulp from the skins. (A tip: I peel the avocados with a normal vegetable peeler, then cut them in half and remove the stone. Scraping the pulp out of the skin is far too time-consuming and unnecessary.) Mash the pulp with a fork, add lemon juice and Stir in the small diced tomatoes. Season to taste with pepper and salt.
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