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🍽️ Baked Enchiladas with Tzatziki

555 kcal · 55 min · 4 servings

Ingredients

• 6 Peperoni, green (pickled)
• 2 tsp oil
• 4 tbsp corn
• 4 tbsp peas
• 400 g tomatoes, peeled ((can), with the juice)
• 250 g minced meat
• 2 tbsp taco seasoning
• 0.5 cucumber(s)
• 4 tbsp sour cream
• 6 tbsp yogurt (low-fat)
• 1 onion(s)
• salt and pepper
• 8 tortilla(s)
• 1 clove(s) of garlic
• paprika powder
• 8 tbsp cheese, grated (30% fat)

Instructions

1. 1. Heat some oil in a large pan.
2. 2. Brown the minced meat until it is crumbly and brown.
3. 3. Slice the peppers into rings.
4. 4. Dice the onion into small cubes.
5. 5. Set aside one teaspoon of the diced onions.
6. 6. Add the peppers, the remaining onions, corn, and peas to the meat.
7. 7. Deglaze everything with the tomatoes.
8. 8. Stir in the taco seasoning mix.
9. 9. Let the filling simmer for 15 to 20 minutes.
10. 10. Mix the sour cream with the yogurt in a bowl.
11. 11. Dice the cucumber into small cubes.
12. 12. Crush the garlic through a press or chop it finely.
13. 13. Add the cucumber, garlic, and reserved onions to the yogurt mixture.
14. 14. Season the tzatziki with salt and pepper.
15. 15. Warm the tortillas slightly so they become pliable.
16. 16. Spread the meat and vegetable mixture onto the tortillas.
17. 17. Roll the tortillas up tightly.
18. 18. Place the enchiladas side by side in a baking dish.
19. 19. Sprinkle each enchilada with one tablespoon of grated cheese.
20. 20. Preheat the oven to 200 degrees Celsius with top and bottom heat.
21. 21. Bake the enchiladas until the cheese is golden brown.
22. 22. Sprinkle some paprika powder over the finished enchiladas.
23. 23. Serve the enchiladas together with the tzatziki.

Nutrition per serving

• kcal: 555
• Protein: 27 g · Fett/Fat: 25 g · Carbs: 53 g