Feast Mexican: Recipe for baked enchiladas with minced meat filling

Is there anything better than a spicy tortilla wrap? Yes, there is! And a whole baking dish full of it, which was also baked with cheese.

This incredibly delicious feel-good meal is called Enchilada and is a traditional Mexican dish that is available with different fillings and sauces depending on the region. Today we prepare baked enchiladas with minced meat, but you can also use chicken meat or simply let the wraps veggie.

Recipe for baked enchiladas

Is it too time -consuming for you to do tortillas yourself? No problem, you can also prepare the wraps from the pack for the recipe. They are just not quite as soft and fluffy as they do - but everything tastes good with cheese anyway!

Ingredients for 4 portions:

For 8 tortilla raps

• 380 g Mehl
• 1 teaspoon salt
• 2 TL baking powder
• 50 ml olive oil
• 250 ml of warm water

For the filling

• 500 g minced meat
• 1 onion
• 1 clove of garlic
• 200 g corn (from the can)
• 200 g Kidneybohnen
• 1 root peppers
• 250 g passed tomatoes
• Salt and pepper
• 1 TL paprika powder
• 1 teaspoon grained vegetable broth
• 1/2 TL cumin
• 1 teaspoon dried oregano
• oil
• Optional: 1/2 TL chili flakes

Toppings

• 150 g Käse (z. B. Cheddar)
• 100 g of sour

This is how the preparation succeeds:

1. For the wraps, first mix the flour, salt and baking powder in a bowl. Gradually pour in olive oil and warm water, stir with a wooden spoon, then put on a floured work surface and knead with your hands until a smooth dough is created. Let it rest for 15 minutes.

2. Subdivigate the dough into 8 pieces, roll into balls and flatten them with your hands. Then with a rolling wood (Order here from Amazon*) Roll out thinly and bake in a pan without adding fat for about 30-60 seconds each. Set aside.

Reading tip:

3. Pull off the onion and garlic and finely chop or dice. Wash the peppers and also dice. Drain corn and kidney beans in a sieve and rinse.

4. Heat the oil in a large pan, fry the onion in it, then add the minced meat and the garlic. Fry crumbly, now add beans, corn and peppers and fry briefly.

5. Deglaze the whole thing with the tomatoes passed and season with salt, pepper, paprika powder, vegetable broth, cumin, oregano and chilli flakes.

6. Preheat the oven to 180 degrees top/bottom heat. Fill the tortillas with the meat sauce, leave about 1-2 trowels left. Roll the tortillas tightly together, place them in the baking dish and pour the rest of the sauce.

Tipp:Put the wraps down with the "seam" so that the Enchiladas do not roll up again.

7. Spread the sour cream in blobs over the enchiladas and sprinkle with rubbish. Bake in the oven for about 30 minutes. You can also hand a delicious dip.

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We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!