Baked Enchiladas with Mince and Mango
Mexican-style enchiladas: homemade pancakes rolled around a spicy mince-and-mango filling, baked under cheese and sour cream.
⏱️ Prep: 100 min
Ingredients
| 800 g | tomatoes | |
| 2 | onions | |
| 4 | garlic cloves | |
| 2 | red hot peppers | |
| 1400 g | mixed mince | |
| 8 tbsp | 120 ml | olive oil |
| 500 g | mango | |
| — | salt | |
| — | black pepper | |
| 250 g | flour | |
| 400 ml | milk | |
| 300 ml | sparkling mineral water | |
| 4 | eggs | |
| — | fat, for the dish | |
| 400 g | grated yellow cheese | |
| 400 g | sour cream |
Instructions
- Pour hot water over the tomatoes, peel and dice them. Peel and finely dice the onion and garlic. Deseed the hot pepper and chop finely. Fry the mince in 1 tablespoon hot olive oil, stirring constantly, until crumbly and browned. Add the tomatoes and fry about 8 minutes, until the liquid evaporates.
- Peel the mango, cut the flesh from the stone and dice finely. Stir into the mince and cook 2 – 3 minutes. Season spicily and set aside.
- Mix the flour and 1/2 teaspoon salt. Whisk together the milk, mineral water, eggs and 1 tablespoon olive oil, stir into the flour mixture to a smooth batter and let rest 15 minutes to swell.
- In the remaining heated olive oil, fry 4 – 6 pancakes one after another, cooking 1 – 2 minutes per side. Fill the pancakes with the mince, roll them up and place side by side in a greased dish.
- Mix the yellow cheese and sour cream, season with black pepper and spread over the pancakes. Bake 30 – 35 minutes in an oven preheated to 180°C until golden. The dish goes well with a tomato salad.
Tip: If you're in a hurry, use ready-made wheat tortillas instead of pancakes.