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Betty Bossi Koch-Center
One ovenproof dish (holding approx. 2 l), greased
How it's done
Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 2 mins., remove and season with salt. Add a dash of oil to the pan if necessary. Sauté the onion, garlic and pepper for approx. 5 mins. Add the beans, corn and jalapeños, cook briefly, season. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and simmer for approx. 15 mins., continue to simmer (uncovered) for approx. 15 mins.
Combine the tomatoes, tomato puree, sugar, chilli flakes and salt.
Spread half of the tomato sauce in the dish. Spoon the mince filling in the middle of the tortillas, roll up, place in the dish. Top with the remainder of the tomato sauce, sprinkle with cheese.
Approx. 20 mins. in the centre of an oven preheated to 200°C.
|Tip:||Serve the sour single cream with the enchiladas.|
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