You can use any vegetable for preparation. Use zucchini, eggplant, broccoli and peppers. But always onions and garlic. Since you can use almost any vegetable, choose the one that is in season at the time. Of course, you can always use frozen vegetables. In this recipe, one of the stars is frozen broccoli. Since you embrace it with spices and tomato sauce, it does not matter much if it is fresh or frozen. Frozen vegetables are excellent. It gets up as soon as it is harvested, so in the middle of winter it is even better than fresh out of season. Corn and beans are also often found in traditional enchiladas. Most often, they use overcooked beans (or fried beans), which gives the dish flavor or juice. You can also create juices by adding a little tomato sauce and cheese to the filling.
The structure in tortillas can be arbitrary. Meat and vegetables can be cut into slices and small or larger pieces. Since the liquidity is provided by the tender tender meat and tender vegetables, as well as the tomato sauce and cheese, there is no need to overdo it by chopping the filling.
Instead of chicken, you can use other meats, beef or minced pork, turkey and even seafood. Chicken meat can also be minced. In the fish version, use a seafood mix or choose only shrimp. This dish is also great with leftover roasted meat. Simply grind or cut into smaller pieces, add spices (adapt to existing taste), roasted and softened vegetables, sauce and cheese and collect enchiladas. Really easy and so one-sided!
Stuffed tortillas can also be prepared in advance. Heat them in the microwave or in a pan, where you first put a spoonful of water. When you eat them again, you can add a fried egg, which goes great with this dish. Especially when the yellow pours so beautifully over the tortillas.
Before we look at what you need to prepare enchiladas, here are some ideas for great Mexican, Spanish and Latin dishes:
• Mexican chili with quinoa vegetables
• Quesadilla: tortilla folded with cheese and broccoli
• excellent chives of paprika with quinoa
• One-touch baked potatoes, roasted corn and zucchini
• Beans roasted in tomato sauce with beer
• Simple household chores or. Spanish fry with chocolate sauce
• Chili con carne: excellent meat chili with paprika and black beans
And what do these dishes have in common? Wonderful spices! Warm, fiery spices with character. The following spices are most often found in these dishes: peppers (sweet and spicy and smoked), chili, cumin, red pepper, oregano, pepper… They like to use spicy spices, but you can choose and use only those are not hot. . Why should not those who do not like spicy foods enjoy wonderful flavors ?!
Have a nice day!
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INGREDIENTS (for 4 people):
Ingredients for the filling:
1 tablespoon oil
300 gr chicken (breast or upper thighs)
1 medium onion (red).
1 large pepper (can be half yellow and half red)
1/4 smaller head of broccoli
4 cloves garlic
2 tablespoons filled with burrito spice mixture (see below)
2 tablespoons stuffed with tomato sauce (recipe below)
30 g of cheese
a little more salt if necessary and to taste
Ingredients for the sauce:
1 tablespoon oil
1.5 tablespoons flour
2.5 dcl water
100 ml tomato puree
1 tablespoon burrito spice mixture
70 g of cheese
4 large tortillas (with wholemeal flour).
parsley, avocado, lime or lemon, Greek yogurt for serving and garnish
The burrito spice mix usually includes: chili, salt, paprika, coriander, cayenne pepper, cumin, garlic, ginger, oregano and pepper.
Fry the cut meat in a tablespoon of oil. When it releases the water, add the spices, mix well and fry a little more so that the meat absorbs the spices. Then add the peppers and onions cut or sliced and fry for a few more minutes. Finally add the broccoli and garlic and cook for another 2 minutes. Finally, keep the meat and vegetables cooked and tender. Try the filling and add a little salt if desired and needed.
Then prepare the tomato sauce. Mix the flour in the heated oil and cook for about a minute. Add the tomato puree, spices and water and mix well. Cook for about five minutes to get a creamy sauce.
Add 30 gr of cheese and two tablespoons of sauce to the meat and vegetable mixture and mix to get a liquid filling.
Divide the filling into the number of tortillas and then arrange between the tortillas. Place the filling at the bottom of the tortilla and then wrap. Place two tablespoons of the sauce on the bottom of the pan and then place all the tortillas on top. The combined part of the tortilla should be opposite the end. Pour the remaining sauce over all the tortillas and spread the remaining cheese on top.
Place the enchiladas in a preheated oven at 180 ° C for about 15-20 minutes to melt the cheese well.
After baking, garnish with fresh parsley, avocado, lime and / or yogurt and serve. What a pleasure!