Simple Enchilada

Name: Simple Enchilada
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: Enchilada recipes
Ingredients: Salt and spices; Sour cream; Vegetable oil; Tomatoes; Beef broth; Bay leaf; Bulb onion; Garlic; Bell pepper; Hard cheese; Tortilla; Tomato sauce

Recipe from Kate Logan

713 views

Cooking time: 1 hour

Servings 8

A dish with a beautiful and even a little musical name "Enchilada" is a fairly typical representative of fragrant and colorful Mexican cuisine, since it includes thin tortillas, tomatoes, cheese, hot chili peppers, and any type of meat at hand - only if desired. A quick and tasty meal for the whole family!

Salt and spices

to taste
Sour cream

24 tbsp.
Vegetable oil

32 tbsp.
Tomatoes

8 pcs.
Beef broth

8 cups
Bay leaf

8 pcs.
Bulb onion

88 pcs.
Garlic

16 cloves.
Bell pepper

8 pcs.
Hard cheese

1,8 lbs.
Tortilla

8 pcs.
Tomato sauce

to taste

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.
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.