Enchiladas is one of the most popular Mexican dishes. This is a very tasty, filling dish that can be prepared both with meat and in a vegetarian version. How to make enchiladas?
Enchiladas – what is it?
Enchiladas is a dish from Mexico. They are made with tortillas, which are stuffed with stuffing (usually meat, but can also be prepared in a vegetarian version) and baked in sauce. Usually served tomato sauce or stewed with the addition of chilli and rice.
Enchiladas – original recipe
In the original recipe, an essential ingredient is chilli (the very name of this dish comes from the Spanish word enchilar, i.e. add chillies. Below are two versions of this dish – enchiladas with minced meat seasoned with hot peppers and enchiladas with chicken for lovers of milder flavors. We encourage you to taste the dish in both scenes!
Enchiladas – a recipe with minced meat and chilli
- 500 g minced meat (pork or beef and pork),
- 5-6 tortillas (originally corn, but can also be wheat – see How to make tortilla?)
- 1 can of diced tomatoes,
- 2 medium onions,
- 4 garlic cloves,
- 300 g of cheese in a piece,
- 1 small cream 12 percent or 18 percent
- 2 dried chillies,
- 1 teaspoon oregano,
- 1 teaspoon cumin,
- 4 teaspoons of ground sweet pepper,
- rapeseed oil for frying,
- a pinch of salt and pepper to taste,
- sprigs of fresh coriander
Preheat the oven to 180 degrees C. Prepare the spice for Mexican dishes by combining all the dry spices in the dish.
Heat oil in a frying pan and fry the chicken until golden brown.
Add peppers, onions and garlic. Sprinkle with a Mexican spice, fry everything together for 2-3 minutes, until the vegetables are soft, but not brown.
Then add half the passata and cook for another 10-12 minutes. Cool the stuffing.
Wrap the cooled stuffing in tortilla pancakes, and put them in an ovenproof dish – connecting the cake to the bottom.
Top the tortilla with the remaining passata. Mix the mayonnaise with crème fraiche and smear half its top with enchiladas, sprinkle with grated cheese and put the dish in a preheated oven for 20 minutes or until the cheese is golden brown and the sauce begins to “bubble”.
Remove the dish from the oven, let stand for 2-3 minutes and then spread on top with the remaining Hellmann’s mayonnaise. Serve with rice, crunchy lettuce and guacamole.