Cheesy Baked Enchiladas (Mexican Wraps)
Juicy ground beef, a flavor-packed savory filling, and a luscious, creamy sauce make these baked Mexican enchiladas downright irresistible.
Servings: 6
Calories: 670kcal
Equipment
- Thermomix
- Schneidebrett
- Messer
- Pfanne
- Pfannenwender
- Auflaufform
Zutaten
For the filling:
- 350 g Ground beef
- 1 Yellow onion
- 1 Garlic clove
- 20 g Cooking oil
- 1 Red bell pepper
- 30 g Tomato paste
- 200 g Button mushrooms
- 400 g Tomato purée
- 100 g Crème fraîche
- 1 Small can of sweet corn
- 1 Small can of kidney beans
- 15 g Cornstarch Mixed with a splash of water
- 1 tsp Paprika
- 1 tsp Dried oregano
- ½ tsp Ground cumin
- Salt and pepper, to taste
- Chili powder, to taste
For the sauce:
- 100 g Tomato purée
- 100 g Crème fraîche
- Salt and pepper
For assembly:
- 6 Tortillas
- 200 g Shredded cheese
Zubereitung
Prep the veggies:
- 1 Yellow onion, 1 Garlic clovePeel and quarter the onion. Peel and halve the garlic clove.
- 1 Red bell pepperWash, dry, core, and roughly chop the red bell pepper.
- 200 g Button mushroomsGently clean the mushrooms, trim off the stem ends, and quarter them.
- Preheat your oven to 200 °C (top heat/broil setting).
Make the filling:
- Add the onion and garlic clove to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with a spatula and repeat once more.
- 20 g Cooking oilAdd the oil and sauté for 2 min / 120 °C / speed 1.
- Next, add the chopped bell pepper to the mixing bowl and chop for 2 sec / speed 5.
- 30 g Tomato pasteAdd the tomato paste and mushrooms, then sauté for 4 min / 100 °C / reverse / gentle stir.
- 400 g Tomato purée, 100 g Crème fraîche, 1 Small can of sweet corn, 1 Small can of kidney beans, 1 tsp Paprika, 1 tsp Dried oregano, ½ tsp Ground cumin, Salt and pepper, to tasteNow add the rest of the filling ingredients: tomato purée, crème fraîche, sweet corn, kidney beans, and spices.
- 15 g CornstarchNote: Whisk the cornstarch with a splash of water until smooth before adding it to the bowl.
- Bring to a simmer and cook for 10 min / 100 °C / reverse / speed 1.
- 350 g Ground beefIn the meantime, brown the ground beef in a skillet over medium-high heat until crumbly. Season generously with salt and pepper, then set aside.
- Chili powder, to tasteTaste the sauce and adjust seasonings with salt, pepper, and chili powder as needed, then fold in the browned ground beef.
Assemble and bake:
- 100 g Tomato purée, 100 g Crème fraîche, Salt and pepperWhisk together the sauce ingredients in a bowl and spread half of the mixture over the bottom of your baking dish.
- 6 TortillasTo fill the wraps effortlessly, place a tortilla in a shallow bowl or plate, ladle the filling into the center (about 220 g per wrap), and fold both sides in toward the middle.
- Place the rolled wraps seam-side down, side-by-side in the baking dish.
- 200 g Shredded cheeseSpoon the remaining sauce over top, sprinkle with shredded cheese, and bake in the preheated oven for 20 minutes until bubbly and golden.
- Enjoy!
