Calories
345 kcal
Protein
15 g
Fat
10 g
Carbohydrates
45 g
Heat half the vegetable oil in a thick-bottomed frying pan. Peel, chop, and lightly fry the onion, garlic, and chili until soft. Do all the same steps with the bell peppers, also wash them, and continue to simmer for 2-4 minutes. Add the washed and chopped tomatoes, bay leaf, and cilantro, and cover with the broth. Stew for 1 to 2 minutes more. Remove from the heat and add the sour cream and salt.
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Place the tomato mixture in the middle of each tortilla. Fold the tortillas in half and fold the edges so that the filling is completely covered. Stick the edges with small wooden sticks.
Grate the cheese. Heat the tomato sauce in a pan. At the same time, heat a frying pan with the remaining vegetable oil and fry the enchiladas for 2 minutes on each side until browned. Transfer to a platter. Drizzle with tomato sauce and sprinkle with cheese.
Serve the dish with avocado slices.
Drizzle the enchiladas with a little lemon juice before serving.
The spiciness acquires special significance in the case of enchiladas since this word is translated from Spanish as “in chili sauce”. In order for the dish to remain tasty, it must be peppered to your liking, for example, 1/2 tsp. the chili powder is enough to make the sauce moderately spicy.
The finished enchilada can be cut with a knife, or it can be divided into rolls and served.
Bon Appetit!
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