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🍽️ Baked Enchiladas with Ground Meat and Mango Filling

690 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 2 pc.
• mango 1 pc.
• olive oil 4 tbsp
• pork mince 600 g
• salt pinch
• pepper, black ground pinch
• chili, ground pinch
• sugar pinch
• tomatoes, chopped 400 g
• crème fraîche 150 g
• Gouda, grated 200 g
• wraps 4 pc.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the onion and the garlic.
4. 4. Peel the mango.
5. 5. Carefully cut the flesh away from the pit.
6. 6. Dice the mango flesh into small cubes.
7. 7. Heat oil in a pot over high heat.
8. 8. Fry the ground meat in it for about 4 minutes until crumbly.
9. 9. Season the meat with salt, pepper, chili, and sugar.
10. 10. Add the chopped onion and garlic.
11. 11. Fry the vegetables for another 2 minutes.
12. 12. Add the mango cubes to the pan.
13. 13. Deglaze the mixture with the chopped tomatoes.
14. 14. Let the filling simmer for about 5 minutes.
15. 15. Adjust the seasoning of the filling with salt and pepper if needed.
16. 16. Mix crème fraîche and cheese in a bowl.
17. 17. Season the cheese mixture with salt and pepper.
18. 18. Fill each wrap with some of the ground meat and mango mixture.
19. 19. Roll the wraps tightly.
20. 20. Place the rolls side by side in a baking dish.
21. 21. Brush the rolls with the cheese cream.
22. 22. Bake the enchiladas in the oven for about 30 minutes.
23. 23. Remove the dish from the oven when the surface is golden brown.
24. 24. Let the enchiladas cool down briefly in the dish.
25. 25. Serve the dishes on plates.

Nutrition per serving

• kcal: 690
• Protein: 36 g · Fett/Fat: 40 g · Carbs: 40 g