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Before you jump to Enchiladas recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to enchiladas recipe. You can cook enchiladas using 22 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to prepare Enchiladas:
- Provide Tortillas
- You need 2 3/4 cups all purpose flour
- Take 1/2 teaspoon salt
- Get 1 teaspoon baking powder
- Use 50 g butter
- Use 1 cups warm water
- Prepare Sauce
- Prepare 3 cloves garlic
- Use 2 fresh chillies
- Take 1 tablespoon spring onion
- Take 70 g tomato paste
- Prepare 1 teaspoon lemon juice
- You need 1 cup water
- Use 1 teaspoon paprika
- Use 1 teaspoon cayenne pepper
- Prepare 1 teaspoon salt
- Get 1 teaspoon dried parsley
- You need Filling
- Take 250 g bacon
- Prepare 1 can butter beans (mashed)
- You need 100 g cheddar cheese (grated)
- Prepare Fresh chillies for garnish
Steps to make Enchiladas:
- For the tortilla dough: mix the flour, baking powder and salt. With your fingers rubbing butter into the flour mixture.
- Add water and knead for 5-10 minutes to form a smooth dough.
- Let rest for 30 minutes under a wet cloth.
- Note: the dough makes around 20 tortillas, I made some extra to snack in between (quesadillas) and for lunch the next day.
- Preheat the oven to 180’C.
- Fry the bacon in a pan, set aside once cooked.
- For the sauce: finely chop the garlic, chillies and spring onion. Fry in a pan.
- Add the tomato paste and cook for 1 minute.
- Add all other sauce ingredients and cook sauce over low heat for 10 minutes.
- Rolling the dough: once rested, form small balls of dough and roll out on floured surface.
- Cook tortillas in a non-stick pan for 1 minute on each side. Keep soft to fold enchiladas easily.
- Place tortillas on a surface. Fill with bacon, beans, 1 tablespoon sauce and 1 teaspoon cheese.
- Fold the enchiladas in pockets, place in a greased oven dish and cover with sauce and cheese.
- Bake in the oven for 20 minutes and enjoy!
- Best served with a shot of tequila 😋
When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container. Cover the container with plastic wrap and aluminum foil. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Arrange the enchiladas in a baking dish.
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