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🍽️ Enchiladas with Minced Beef

805 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• vine tomatoes 4 pcs.
• cilantro, fresh 15 g
• oil 2 tbsp
• minced beef 600 g
• salt pinch
• pepper, black ground pinch
• chili, ground pinch
• tomatoes, chopped 400 g
• sour cream 150 g
• Gouda, grated 200 g
• wraps 4 pcs.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the onion and the garlic.
4. 4. Wash the tomatoes.
5. 5. Remove the hard core from the tomatoes.
6. 6. Dice the tomatoes into small cubes.
7. 7. Wash the coriander.
8. 8. Shake the coriander dry.
9. 9. Remove the coarse stems from the coriander.
10. 10. Finely chop the coriander.
11. 11. Heat oil in a pot on high heat.
12. 12. Fry the minced beef for approx. 4 minutes until crumbly.
13. 13. Season the meat with salt, pepper, and chili.
14. 14. Add the chopped onion and garlic.
15. 15. Fry the vegetables for approx. 2 minutes longer.
16. 16. Add the fresh tomato cubes.
17. 17. Deglaze with the chopped tomatoes.
18. 18. Let the sauce simmer for approx. 5 minutes.
19. 19. Finally, adjust the seasoning of the minced beef sauce.
20. 20. Mix crème fraîche with the cheese in a bowl.
21. 21. Season the cheese mixture with salt and pepper.
22. 22. Fill the wraps with some minced beef sauce.
23. 23. Roll up the filled wraps.
24. 24. Place the enchiladas side by side in a baking dish.
25. 25. Spread the cheese cream over the enchiladas.
26. 26. Bake the enchiladas for approx. 20 minutes until golden brown in the oven.
27. 27. Take the baking dish out of the oven.
28. 28. Let the enchiladas cool down slightly.
29. 29. Serve the enchiladas on plates.
30. 30. Garnish them with fresh coriander.

Nutrition per serving

• kcal: 805
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 52 g