Enchiladas Recipe Delicious Magazine

Stir through the fajita seasoning and cook for a further 2 minutes.

Enchiladas recipe delicious magazine. Simmer for 15 minutes. Sprinkle with coriander then serve with salad. Add the tomatoes 200ml of the stock and the red wine vinegar.

Pour the remaining tomato sauce over the tortillas then pour the béchamel over not quite to the edges. Bake for 35 minutes until bubbling. Pour 1 4 of the can of green enchilada sauce in the bottom of casserole dish.

Brown the mince in 2 batches stirring regularly until golden and crisp around 7 minutes per batch. Toss the peppers courgettes and red onion in a little oil in a large bowl. Grate about 3 4 cup queso fresco cheese.

Preheat the oven to 200 c fan180 c gas 6. Add the pepper and half the onion then fry for 2 minutes more. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla then sprinkle with 1 3 cup cheese.

Heat the oil in a deep heavy based frying pan with a lid over a medium high heat. Use large flour tortillas fill with chicken mixture of jalapenos onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish usually 5 or 6.

Remove the mince with a slotted spoon and set aside. Heat the oven to 200 c 180 c fan gas 6. Heat the oil in a frying pan over a low heat and gently fry the onion for 10 minutes until golden and translucent.