Enchiladas
Enchiladas

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, enchiladas. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Enchiladas is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Enchiladas is something that I have loved my entire life. They’re nice and they look wonderful.

An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a savory sauce. However, for those who don't always have a ready-made salsa at home, it might not be that easy. That's why I'm making this recipe using some leftover rotisserie chicken and. I love finding real mexican recipes like this.

To begin with this recipe, we have to prepare a few components. You can cook enchiladas using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Enchiladas:
  1. Prepare 2 red or yellow capsicum
  2. Take 2 corn on the cob
  3. Get 400 g tin black beans
  4. Make ready 1/2 tsp ground cumin
  5. Take 6 Spring onions
  6. Make ready 1 fresh red chilli
  7. Take 1 bunch coriander
  8. Get 1 lime
  9. Make ready 2 cloves garlic
  10. Get 2 x400g tinned tomatoes
  11. Prepare 8 small tortillas
  12. Take 40 g feta cheese
  13. Get 100 g cheddar cheese
  14. Take Oil to cook
  15. Take Olive oil to dress

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. 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.

Steps to make Enchiladas:
  1. Preheat oven to 200C/400F/Gas 6. Put large griddle pan on high heat to get smoking hot
  2. Halve and de-seed capsicums/peppers and put on griddle with corn. 8-10 minutes until charred. Remove to cool
  3. Heat tbls oil in frypan on medium, add drained black beans w cumin. Fry until crisp, 5 mins or so
  4. 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
  5. 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
  6. Squeeze lime juice over bowl and season
  7. 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.
  8. Divide veggie mix between the tortillas and roll up. Line up snug in baking dish - approx 20cm x 30cm and tuck scruffy ends underneath
  9. Pour over tomato sauce, coarsely grate cheddar on top and crumble over feta
  10. Drizzle with olive oil and put in hot oven for 25 mins until bubbling and golden
  11. Scatter reserved corn, spring onion and coriander leaves over. Serve with green salad

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. A comprehensive guide to everything Enchiladas. They are made from tortillas which are filled, rolled and sometimes sauced. Enchilada sauce is one of my very favorite things, ever.

So that is going to wrap it up with this exceptional food enchiladas recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!