Mexican enchiladas with zucchini

Name: Mexican enchiladas with zucchini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Tomatoes; 2 Onions; 4 Garlic cloves; 1 chili pepper; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 Pot of oregano; 400 g Courgette; 1 package (360 g = 8 pieces) Tortillas; 8 discs (approx. 200 g) gossamer cut cooked ham; 40 g Gouda cheese; 7-10 Tbsp fresh herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Tomatoes
2 Onions
4 Garlic cloves
1 chili pepper
3 TABLESPOONS Oil
7-10 Tbsp Salt
1 Pot of oregano
400 g Courgette
1 package (360 g = 8 pieces) Tortillas
8 discs (approx. 200 g) gossamer cut cooked ham
40 g Gouda cheese
7-10 Tbsp fresh herbs

Directions

1
Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and chop onions and garlic. Carve the chilli lengthwise, remove seeds and chop finely. Heat oil.
2
Sauté onions and garlic in it until transparent. Add tomatoes and chilli. Deglaze with 200 ml water, salt and let it boil down for 5 minutes at high heat. Wash oregano, pluck leaves and stir in. Clean and wash the zucchini. Cut into wide, thin slices with a peeler. Spread a thin layer of tomato sauce on each tortillas and cover with 1 slice of ham. Spread zucchini strips evenly. Roll up the tortillas and place them in a suitable casserole dish. Spread the rest of the tomato sauce on top.
3
Spread a thin layer of tomato sauce on each tortillas and cover with 1 slice of ham. Spread zucchini strips evenly. Roll up the tortillas and place them in a suitable casserole dish. Spread the rest of the tomato sauce on top. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with fresh herbs