Enchiladas with Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 51 μg | (85 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 637 mg | (64 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Distribute the enchiladas on a plate, sprinkle with remaining cheese and pour the cheese sauce over it. Serve garnished with the remaining cilantro.
