Enchilada casserole

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Heat the oil in a large pan. Fry the onion, garlic and minced meat until crisp. Drain kidney beans and corn in a sieve, rinse cold and drain well. Add to the mince, season well with salt, pepper and chilli.

2. 2

   Clean, wash and quarter the tomatoes. Remove seeds, cut the flesh of 1/2 tomato into very fine cubes, the rest into coarser cubes. Add coarse cubes to the minced meat, pour on Texicana Salsa, mix everything, season if necessary. Fill the tortilla flat cake with 2/3 of the minced mass, roll it tightly together and cut it in half crosswise. Spread the rest of the minced meat sauce on the bottom of a flat casserole dish, place the tortilla rolls on top. Grate the cheese finely, mix with sour cream and spread on the enchiladas as blobs. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Cut the avocados in half, remove the stone and spoon the flesh out of the shells. Mash the fruit flesh with a fork, stir in lemon juice and diced tomatoes. Season with salt, pepper and coriander seeds.

3. 3

   Grate the cheese finely, mix with sour cream and spread on the enchiladas as blobs. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Cut the avocados in half, remove the stone and spoon the flesh out of the shells. Mash the fruit flesh with a fork, stir in lemon juice and diced tomatoes. Season with salt, pepper and coriander seeds. Pluck the oregano leaves from the stems as desired and sprinkle over the casserole just before serving. Add the avocadodip

Nutrition Facts

KCAL
800 kcal

CARBS
43 g

FATS
55 g

PROTEINS
32 g