Calories
453 kcal
Protein
32 g
Fat
23 g
Carbohydrates
56 g
Preheat the oven to 350°F. Grease a shallow roasting dish. Heat the tomato sauce in a saucepan over low heat, stirring occasionally for 3-5 minutes.
At the same time, heat the vegetable oil in a thick-bottomed frying pan. Using tongs, gently place one tortilla in the hot oil and heat for 3 to 4 seconds on each side until soft. Pat dry on kitchen absorbent paper. Keep warm.
Boil the eggs, then chop them and mix in a deep bowl with the sour cream, season with salt and pepper. Place the filling with 2/3 sauce in the tortillas and wrap them.
Place a sheet of foil on the bottom of the baking dish. Place the rolled tortillas on the bottom of it. Drizzle them with the sauce. Cover the tortillas with another sheet of foil and bake for 15-20 minutes. After that, remove the enchiladas and garnish with coriander. Serve immediately.
It's better to serve with fresh tomatoes as a side dish, or even a big tasty salad.
Bon Appetit!
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