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Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 6)


Enchilada – Casserole
Enchilada – Casserole
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  1. Peel and dice the onion and 1 clove of garlic. Heat the oil. Fry the mince in it until crumbly. Fry the onion and garlic and season.
  2. Rinse kidney beans and corn in a colander and drain. Add both to the mince, season with salt and cayenne pepper.
  3. Wash, quarter and core the tomatoes. Finely dice the pulp of 1/2 tomato, coarsely dice the rest. Add coarse cubes to the mince, pour on the salsa sauce, mix everything, season if necessary.
  4. Spread 2/3 of the minced meat filling on the tortilla cakes, roll up the cakes and cut in half crosswise. Spread 1/3 of the mince filling on the bottom of a large baking dish. Spread the filled tortilla cakes on top. Grate the cheese finely, mix with sour cream and spread over the enchiladas. Bake the casserole in a preheated oven at 200 ° for about 30 minutes.
  5. Peel, halve and core the avocados. Drizzle the pulp with lemon juice and mash or puree with a fork. Peel 1 clove of garlic, press through and fold in with the remaining diced tomatoes. Season with salt, pepper and cumin.
  6. Garnish the casserole with oregano. Add the avocado dip.