Enchiladas with Spicy Filling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 2 cloves garlic)
- 1 teaspoon vegetable oil
- 500 g tomato (s) (can), diced
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar
- salt
- pepper
- Tabasco
- 100 g corn (can)
- 2 spring onion (s)
- 4 peppers, green, mildly pickled
- 2 tomato (s)
- 2 tortilla (s) each 30 g
- 2 tablespoon sour cream
- 4 tablespoon cheese (32% fat in dry matter), grated
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Peel and mash the garlic. Sweat both in heated oil until translucent. Add the chopped tomatoes, bring to the boil and season with honey, balsamic vinegar, salt, pepper and Tabasco.
- Drain the corn. Clean the spring onions and cut into rings together with the peppers. Wash the tomatoes and cut into wedges.
- Brush the tortilla cakes with some of the hot sauce and spread the vegetables on top. Pour the sour cream over it and roll up the tortillas. Place the rolled up tortilla cakes in a baking dish. Spread the rest of the tomato sauce on top and sprinkle with cheese.
- Bake in the preheated oven at 200 ° C top / bottom heat (gas: level 3) on the middle rack for about 20 minutes. Serve immediately.
- 4.5 p. Per person.
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