Enchiladas Suizas
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large onion (s)
- 2 cloves garlic
- 1 bell pepper (s)
- 1 hot pepper
- 1 can tomato (s), chunky with juice, 400 g
- 0.5 can ½ corn
- 0.5 can ½ kidney beans
- 500 g minced meat
- 100 g cheese, rated
- 120 g crème fraîche with herbs, liht
- 6 wheat tortilla (s)
- salt and pepper
- 2 teaspoons paprika powder, noble sweet
- 0.5 teaspoon ½ cumin
- 1 pinch chili powder
- some oil
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic, cut into fine cubes and sweat in a pan with a little oil. Add the minced meat and fry.
- In the meantime, cut the bell peppers and hot peppers into cubes. Rinse the kidney beans with water and drain together with the corn.
- Then deglaze the minced meat with the tomatoes and add kidney beans, corn, paprika and peppers. Season to taste with paprika powder, chilli, cumin, salt and pepper and simmer in an open pan for 10 minutes.
- Preheat the oven to 200 ° C (top / bottom heat) and briefly heat the tortillas in it, as this makes them easier to roll. Spread a layer of crème fraîche on each of the warmed tortillas in the middle and distribute approx. 2/3 of the mince mixture. Not too much. They should still roll up easily.
- Place the rolled up tortillas in a suitable baking dish. Spread the remaining mince mixture over it and then sprinkle with the grated cheese.
- Bake the tortillas in the oven for about 20 minutes until the cheese is melted and lightly browned. A fresh salad goes well with it.
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