Enchiladas: A family favourite with a historic twist
Instead of classic pancakes, choose something that the entire family will adore. Enchiladas are an aromatic dish straight from Mexican cuisine, which you can prepare with ease. Tortillas filled with juicy, meaty stuffing, baked under a layer of cheese, make an ideal suggestion for a quick lunch or dinner.
When we think of Mexican cuisine, one of the first dishes that comes to mind is enchiladas. This is one of the oldest and most iconic dishes of Mexico, with roots dating back to pre-Columbian times.
Enchiladas – traditions, fun facts
The first mentions of tortillas stuffed with meat and topped with sauce date back to the time of the Aztecs, who would wrap grilled meat in corn tortillas and eat them as a quick lunch or dinner.
How were enchiladas created?
The name "enchiladas" comes from the Spanish word enchilar, which means "to season with chilli". In the original version, tortillas were dipped in a spicy chilli sauce and then served with meat or vegetable filling. Modern versions of the dish vary by region – in some places, cheese is added, in others, beans, corn, or even seafood.
Enchiladas – an oven dish that the world has come to love
Although enchiladas have been a staple of Mexican cuisine for centuries, their popularity quickly spread beyond Mexico's borders. Today, you can find them all over the world, both in restaurants specialising in Mexican cuisine and in home kitchens. Thanks to their simplicity and rich flavour, they are an excellent suggestion for a quick lunch or dinner that the whole family will enjoy.
Recipe for enchiladas – quick lunch and dinner
If you're looking for an idea for a quick lunch or dinner that not only tastes great but will also delight the whole family, be sure to try this enchiladas recipe. The combination of juicy, aromatic stuffing with a crispy, baked layer of cheese is a true feast for the palate.
Ingredients:
- 6 medium tortillas,
- 500g minced meat (beef-pork),
- 200g mix of cheeses: cheddar, gouda,
- 2 tablespoons of oil,
- 1 can of corn,
- 1 can of red beans,
- 1 small onion,
- 1 can of chopped tomatoes in sauce,
- 1 bunch of spring onions for garnish,
- Salt and pepper to taste,
- Spicy and sweet paprika to taste,
- A small pinch of sugar.
Preparation:
- Finely chop the onion and fry in oil until it becomes translucent. Add the minced meat and fry for a few minutes until browned. Then pour in the tomatoes and simmer for about 7–8 minutes. Season with a pinch of sugar, salt, pepper, and paprika.
- Add drained corn and beans. Mix everything thoroughly and simmer for about 15 minutes to allow the flavours to combine.
- Grease a baking dish with oil. Place a portion of the stuffing in the centre of each tortilla, fold, and place in the dish.
- Sprinkle the entire dish with grated cheese, then put it in an oven preheated to 180°C. Bake for 20–25 minutes until the cheese melts and browns slightly.
- After removing from the oven, sprinkle with finely chopped spring onions and serve warm.
