Enchiladas with Cheese Sauce

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Enchiladas with Cheese Sauce
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
714
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie714 cal.(34 %)
Protein36 g(37 %)
Fat46 g(40 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.4 μg(2 %)
Vitamin E5.4 mg(45 %)
Vitamin K51 μg(85 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin14 mg(117 %)
Vitamin B₆0.7 mg(50 %)
Folate115 μg(38 %)
Pantothenic acid1.1 mg(18 %)
Biotin12.5 μg(28 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C150 mg(158 %)
Potassium1,022 mg(26 %)
Calcium637 mg(64 %)
Magnesium76 mg(25 %)
Iron3.1 mg(21 %)
Iodine26 μg(13 %)
Zinc6.2 mg(78 %)
Saturated fatty acids23.3 g
Uric acid133 mg
Cholesterol120 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
1 chili pepper
2 Tbsps olive oil
350 grams mixed Ground meat
1 handful cilantro
2 red and green Bell pepper
3 Tomatoes
200 grams pureed Tomatoes
salt
freshly ground peppers
ground Cumin
4 Tortillas
150 grams grated Manchego
50 milliliters Vegetable broth
75 milliliters milk
150 grams Crème fraiche
1 tsp cornstarch
1 splash Lime juice
How healthy are the main ingredients?
Tomatoolive oiloniongarlic cloveTomatosalt

Preparation steps

1.

Peel the onion and the garlic and chop finely. Rinse the chili, remove the seeds, and chop finely. Heat the oil in a large frying pan and brown the meat, making sure to crumble it. Add the onion, garlic, and chili and sauté until the onions are translucent.

2.

Rinse the cilantro, shake dry, and reserve half for garnish. Chop the remaining half. Rinse the tomatoes, remove the stalk and finely dice. Add the paprika and tomato puree to the meat and bring to a simmer for about 5 minutes. Add the coriander and season with salt, pepper, and cumin.

3.

Preheat the oven to 200°C (approximately 400°F). Fill two tortillas with about half of meat sauce. Cover with the remaining tortillas. Grate the cheese finely and sprinkle 50 grams (approximately 1/2 cup) on the tortillas. Place in an oven safe dish and bake for about 30 minutes.

4.

Heat the vegetable broth with the milk, crème fraîche, and cornstarch until smooth. Bring to a boil while stirring. Reduce the heat, add the remaining cheese, about 4 tablespoons, and stir until the cheese has melted. Season with salt and lime juice.

5.

Distribute the enchiladas on a plate, sprinkle with remaining cheese and pour the cheese sauce over it. Serve garnished with the remaining cilantro.