Enchiladas. Энчилада (исп. enchilada, enchiladas) родом из Мексики. Для энчиладас нужны тортильяс - тонкие лепёшки из кукурузной или пшеничной муки. В центр каждой лепешки кладут начинку. Enchiladas consist of a tortilla that is usually dipped in a chile-based sauce, then stuffed with various fillings such as cheese, meat, or fish. Today, there are countless versions of enchiladas.

Vegetarian enchilada is a popular Mexican dish with my family. This mix of veggies with homemade enchilada sauce is such a tasty treat. This is my twist to the classic Mexican dish, which is very. You can have Enchiladas using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Enchiladas

Prepare 2 of red or yellow capsicum.
You need 2 of corn on the cob.
It's 400 g of tin black beans.
You need 1/2 tsp of ground cumin.
It's 6 of Spring onions.
You need 1 of fresh red chilli.
Prepare 1 bunch of coriander.
Prepare 1 of lime.
You need 2 cloves of garlic.
Prepare 2 of x400g tinned tomatoes.
You need 8 of small tortillas.
It's 40 g of feta cheese.
It's 100 g of cheddar cheese.
Prepare of Oil to cook.
Prepare of Olive oil to dress.

Garlic cloves slip right out of their papery skin with a good whack from the broad side of a knife. Spoon over the remaining enchilada sauce and top with. Enchiladas from my real, live Mexican great uncle. My mom has made these enchiladas for decades, and I feel I have been commissioned to pass them on to you.

Enchiladas instructions

Preheat oven to 200C/400F/Gas 6. Put large griddle pan on high heat to get smoking hot.
Halve and de-seed capsicums/peppers and put on griddle with corn. 8-10 minutes until charred. Remove to cool.
Heat tbls oil in frypan on medium, add drained black beans w cumin. Fry until crisp, 5 mins or so.
Cut corn kernels away from the cob and chop capsicum in to 1 1/2cm chunks. Reserve 1 tbsp corn, add remainder to bowl with capsicum and black beans.
Trim and finely slice spring onions, reserve small handful. Add remainder to bowl. Add sliced chilli and most of the coriander leaves, reserving the stalks.
Squeeze lime juice over bowl and season.
Reheat frypan with 1 tbsp oil add garlic and coriander stalks for 1 minute to soften. Stir in tomatoes and a tin of hot water. Bring to the boil, then simmer for 5 mins until thickened. Season. Cool. Liquidise..
Divide veggie mix between the tortillas and roll up. Line up snug in baking dish - approx 20cm x 30cm and tuck scruffy ends underneath.
Pour over tomato sauce, coarsely grate cheddar on top and crumble over feta.
Drizzle with olive oil and put in hot oven for 25 mins until bubbling and golden.
Scatter reserved corn, spring onion and coriander leaves over. Serve with green salad.

A comprehensive guide to everything Enchiladas. They are made from tortillas which are filled, rolled and sometimes sauced. Learn about enchiladas history. ohhhhh mama. gimme all the Enchiladas Verdes. You know, the Tex-Mex girl in me just has to have a good enchilada now and then. But boy, they can really be unhealthy.