New Mexico Enchiladas Recipe

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Corn tortillas/Flour tortillas6
 Chili sauce3 Fluid Ounce (1/2 Cup, 90 Milliliter)
 Grated cheese1 1⁄2 Ounce (45 Gram, Tasty Cheese, Mature Cheddar)
For cheese and spinach filling
 Vegetable oil2 Teaspoon
 Onion1 , chopped
 Fresh green chili2 , chopped (Or Red)
 Cumin seeds1 Teaspoon
 Silverbeet/English spinach8 Ounce, leaves shredded (1/2 Bunch, 250 Gram)
 Tomatoes3 , peeled and chopped
 Potatoes2 , cooked and chopped
 Feta cheese5 Ounce, crumbled (155 Gram)
 Grated cheese4 Ounce (125 Gram, Tasty Cheese, Mature Cheddar)

Nutrition Facts

Serving size

Calories 359 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.8%

Saturated Fat 9.1 g45.7%

Trans Fat 0 g

Cholesterol 43.9 mg

Sodium 859.5 mg35.8%

Total Carbohydrates 39 g13%

Dietary Fiber 4.3 g17.2%

Sugars 5.2 g

Protein 18 g36.4%

Vitamin A 62.8% Vitamin C 71.5%

Calcium 48.5% Iron 18.4%

*Based on a 2000 Calorie diet

Directions

1. To make filling, heat oil in a nonstick frying pan over a medium heat, add onion, chillies and cumin seeds and cook, stirring, for 4 minutes or until onion is golden and soft. Add silverbeet or spinach, tomatoes and potatoes and cook for 4 minutes or until silverbeet or spinach wilts and mixture is heated through. Stir in feta cheese and 125 g/ 4 oz of the tasty cheese (mature Cheddar).
2. Warm tortillas in a dry frying pan over a medium heat for 20-30 seconds or until heated through. Remove from pan, spread with a little chilli sauce and place in a baking dish. Top with some of the filling then another tortilla. Repeat layers to use all the filling and tortillas. Scatter tortilla stack with remaining tasty cheese (mature Cheddar) and bake for 20 minutes or until cheese melts and filling is heated. To serve, cut into wedges.
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