Enchiladas À La Schatz
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tortilla (s)
- 300 g minced meat
- 1 large bell pepper (s)
- 3 tomato (s), or 1 can chopped tomatoes
- 2 onion (s), red
- 500 g tomato (s), passed
- 3 tablespoon tomato paste
- 3 tablespoon vinegar (red wine)
- 1 chilli pepper (s), dried
- sugar
- 100 g cheese (Emmentaler), rated
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Skin and chop tomatoes, finely chop onions, cut peppers into small cubes. Fry the minced meat in a pan with a little oil and fry an onion until translucent. Add peppers and tomatoes and simmer for about 15 minutes.
- Meanwhile, lightly toast the other onion in a little oil in a small saucepan and deglaze with the tomato sauce. Add the tomato paste, the red wine vinegar, the finely chopped (or grated) chilli and a little sugar and simmer for about 15 minutes.
- Preheat the oven to 150 ° C.
- Spread the minced meat filling on the tortillas, roll up and place in a larger baking dish. Pour the tomato sauce on top and sprinkle with the Emmentaler. Baked for about 10-15 minutes.
- Tip:
- The enchiladas can also be filled a few hours beforehand and then baked later. The sauce can also be prepared and is best then warmed up over the enchiladas. The baking time is extended to 20-25 minutes because of the cold filling.
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