Enchiladas

Name: Enchiladas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 350 g mixed minced meat; 4 TABLESPOONS Oil; 2 packets (30 g each) Mexican quick-frozen seasoning; 1 jar(s) (212 ml, separation weight 140 g) Vegetable corn; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 package (500 g) tomato pulp in pieces; 50 g pickled hot green peppers, cut; 75 g Sheep's cheese; 3 TABLESPOONS Schmand; 1 pack of Flour tortillas (8 pieces, 340 g)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
350 g mixed minced meat
4 TABLESPOONS Oil
2 packets (30 g each) Mexican quick-frozen seasoning
1 jar(s) (212 ml, separation weight 140 g) Vegetable corn
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 package (500 g) tomato pulp in pieces
50 g pickled hot green peppers, cut
75 g Sheep's cheese
3 TABLESPOONS Schmand
1 pack of Flour tortillas (8 pieces, 340 g)

Directions

1
Peel and chop an onion and garlic. Fry it together with the minced meat in 2 tablespoons of hot oil for about 5 minutes. Add deep-frozen herbs and corn, season with salt and pepper. Stir in tomato paste. For the sauce peel and chop the remaining onion.
2
Fry in the remaining oil. Add tomato pulp and braise for about 5 minutes. Add pepperone rings and season to taste with salt and pepper. Grate cheese roughly. Heat tortillas briefly in the oven or microwave. Spread with the minced meat and roll up. Layer in a casserole dish. Add tomato sauce. Spread the sour cream on top and sprinkle cheese over it.
3
Heat tortillas briefly in the oven or microwave. Spread with the minced meat and roll up. Layer in a casserole dish. Add tomato sauce. Spread the sour cream on top and sprinkle cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes