Traditional Enchilada Recipe

Recipe from Kate Logan

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Cooking time: 50 min

Servings 6

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, that is, all the most popular in Latin America products. This dish turns out to be unusually tasty, appetizing and fragrant and has a rich viscous cheese texture, and besides, it is very satisfying and at the same time not too high in calories, so it is the best option for a family lunch or dinner.

Minced meat

1,8 lbs.
Bulb onion

6 pcs.
Garlic

12 cloves
Big red Tomatoes

6 pcs.
Canned corn

3 can
Hard cheese

12 oz.
Salt and spices

to taste
Cold water

6 cups.
Sugar

6 tbsp.
Tomato paste

12 tbsp.
Frozen vegetables mix

to taste
Chili pepper

to taste
Tortilla

6 pcs.
Parsley

24 oz.

Calories

380 kcal
Protein

12 g
Fat

3 g
Carbohydrates

102 g

In order to prepare a wonderful Mexican dish called enchilada, you first need to prepare all the necessary ingredients. Rinse the tomatoes well, dry and cut into small cubes. Wash the parsley, tear off the leaves from it and chop them finely. Onions should be peeled and chopped into small cubes. Crush the garlic with a knife blade and cut as finely as possible. Since the garlic will be fried along with the onion, it should not be passed through a garlic press in this case. In a saucepan or frying pan, heat 2 tablespoons of vegetable oil and fry the onion and garlic over medium heat, stirring occasionally, until soft and appetizing garlic aroma. Add the minced meat. Braise until the meat is cooked, salt, add spices. At the end combine with corn, pre-draining the liquid from the can. The filling is prepared.
For the sauce, saute the onion and garlic. Add the chopped tomatoes, chili pepper, tomato paste, sugar, water and salt. You can also add frozen mixed vegetables. Simmer all together for about 10 minutes.
Cheese grate on a coarse grater. Although cheddar cheese is most often used in adapted Mexican cuisine, it is quite possible to replace it with regular quality semi-hard cheese. Filling each tortilla and sprinkle with the grated cheese. Roll them up and put into a pre-greased casserole mold. The rolls should be stacked tightly. Cover with the sauce, sprinkle again with the cheese and put into a hot oven at 350 °F for half an hour. Finally, you can slice the rolls and serve.

If the dish is too spicy for you, serve it with the sour cream.
You can also take two standard 5 fluid ounce of canned chopped tomatoes instead of fresh tomatoes - this is quite convenient, since they do not require pre-treatment and, as a rule, have good taste.
For traditional Mexican dishes, sliced avocados are served as a garnish to slightly reduce the spiciness of the dish when consumed.
In addition to or instead of parsley, you can also put fresh cilantro in this dish, as it is often used in Mexican cuisine and goes well with other spices and foods. However, if parsley is quite delicate in taste and it is difficult to overdo it, then cilantro has a brighter aroma and specific flavor, so this spicy herb should be put in moderation, focusing on the tastes and wishes of those who will taste the dish.