Mini enchiladas with guacamole (with chunky tomatoes)

Name: Mini enchiladas with guacamole (with chunky tomatoes)
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 collar Spring onions; 2 Garlic cloves; 2 red chillies; 500 g mixed minced meat; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) chunky tomatoes; 1 Bag of tortillas (Mexican flat breads); 100 g Gouda cheese; 8 large iceberg lettuce leaves; 2 ripe avocados; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Paper sleeves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 collar Spring onions
2 Garlic cloves
2 red chillies
500 g mixed minced meat
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) chunky tomatoes
1 Bag of tortillas (Mexican flat breads)
100 g Gouda cheese
8 large iceberg lettuce leaves
2 ripe avocados
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Paper sleeves

Directions

1
Clean and wash spring onions and cut into fine rings. Peel 1 clove of garlic and crush it finely. Halve 1 chili lengthwise, remove seeds and chop. Fry the minced chillies in hot oil until crumbly. Season with salt and pepper.
2
Add spring onion, garlic and chilli and fry briefly. Add the tomatoes and let everything simmer for about 5 minutes. Season with salt and pepper. Let cool down. Wrap tortillas individually in aluminium foil. Heat up in the preheated oven (electric cooker: 175 °C / circulating air: 150 °C / gas: level 2) for 10-15 minutes. Grate the Gouda roughly. Wash lettuce leaves and dab dry. Wrap the tortillas in aluminium foil, place 1 lettuce leaf, some minced meat and cheese on each flat cake.
3
Wrap tortillas individually in aluminium foil. Heat up in the preheated oven (electric cooker: 175 °C / circulating air: 150 °C / gas: level 2) for 10-15 minutes. Grate the Gouda roughly. Wash lettuce leaves and dab dry. Wrap the tortillas in aluminium foil, place 1 lettuce leaf, some minced meat and cheese on each flat cake. Roll up tightly and put in a cool place for about 30 minutes
4
Peel 1 clove of garlic and crush it finely. Remove the seeds from 1 chili and chop finely. Peel and halve the avocados and remove the core. Puree avocados, lemon juice, garlic and chilli. Season with salt. Wrap enchiladas out of foil, cut each roll into 3 pieces. If necessary put them into small paper sleeves and add avocado cream