Enchiladas
Enchiladas

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, enchiladas. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Enchiladas is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Enchiladas is something that I’ve loved my entire life.

Enchiladas from my real, live Mexican great uncle. Now it's time to ASSEMBLE the enchiladas. One by one, using tongs, dip each tortilla into the warm sauce. (Sometimes the tortillas are such that they'll fall apart if you leave them in the sauce too long.

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

The ingredients needed to make Enchiladas:
  1. Get 2 red or yellow capsicum
  2. Take 2 corn on the cob
  3. Get 400 g tin black beans
  4. Get 1/2 tsp ground cumin
  5. Get 6 Spring onions
  6. Make ready 1 fresh red chilli
  7. Prepare 1 bunch coriander
  8. Prepare 1 lime
  9. Take 2 cloves garlic
  10. Get 2 x400g tinned tomatoes
  11. Get 8 small tortillas
  12. Take 40 g feta cheese
  13. Take 100 g cheddar cheese
  14. Make ready Oil to cook
  15. Get 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 delicious and exotic. Enchilada sauce is one of my very favorite things, ever. I love when it soaks into tortillas while baking and makes everything all tangy, spicy, and good.

Instructions 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

Mmmmm. 🤤 But when the selection of enchilada sauce at my local grocery store was less than impressive, I decided it was high time to make some. A comprehensive guide to everything Enchiladas. They are made from tortillas which are filled, rolled and sometimes sauced. Learn about enchiladas history, traditional Mexican enchilada varieties and find recipes links. Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US.

So that’s going to wrap it up with this special food enchiladas recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!