Summary

Ingredients

• 600 g minced meat, mixed
• 500 g tomatoes, passed
• 1 can corn à 285 net
• 150 g cheddar cheese
• 6 tortilla (s)
• 2 bell pepper (s), green
• 2 medium onion (s)
• 3 clove (s) garlic
• olive oil
• butter
• salt and pepper
• Paprika powder
• Cumin powder
• sugar
• 1 chilli pepper (s)

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Instructions

1. Skin and dice the onions, peel and chop the garlic. Halve the peppers and
2. Core, wash and finely dice. Wash and core the chilli. Chop small.
3. Sauté onions, garlic, paprika and chilli with oil. Salt and pepper. Add the mince and fry until crumbly. Add the tomato and bring to the boil. Season with salt, pepper, paprika powder, cumin and sugar. Drain and add corn.
4. Heat the oven to 200 ° C or the fan oven to 180 ° C. Grease the baking dish. Grate the cheese.
5. Fill the wraps with the mince mixture and half of the cheese, roll up and place in the mold. Spread the remaining mince on the wraps and sprinkle with the remaining cheese.
6. Bake enchiladas in the oven for about 20 minutes.