New Mexico Enchiladas Recipe
Ingredients
| 6 corn or flour tortillas | ||
| 1/3 cup / 90 ml / 3 fl oz chili sauce | ||
| Cheddar Cheese | 45 Gram, grated | |
| Cheese and spinach filling | ||
| Vegetable oil | 2 Teaspoon | |
| Onion | 1 , chopped | |
| 2 fresh green or red chilies, chopped | ||
| Cumin seeds | 1 Teaspoon | |
| 1/2 bunch / 250 g / 8 oz spinach, leaves shredded | ||
| 3 tomatoes, peeled and chopped | ||
| 2 potatoes, cooked and chopped | ||
| 155 g / 5 oz feta cheese, crumbled | ||
| Cheddar Cheese | 125 Gram, grated | |
Directions
1. To make filling, heat oil in a nonstick frying pan over a medium heat, add onion, chilies and cumin seeds and cook, stirring, for 4 minutes or until onion is golden and soft. Add spinach, tomatoes and potatoes and cook for 4 minutes or until spinach wilts and mixture is heated through. Stir in feta cheese and 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 chili 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 tasty cheese (mature Cheddar) and bake at 180°C/350°F/Gas 4 for 20 minutes or until cheese melts and filling is heated. To serve, cut into wedges.
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 chili 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 tasty cheese (mature Cheddar) and bake at 180°C/350°F/Gas 4 for 20 minutes or until cheese melts and filling is heated. To serve, cut into wedges.
Chef
