Enchiladas
recipe

A delicious Mexican dish filled with vegetables and cheese
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 2 garlic cloves, minced
- 500 g (about 2 cups) crushed tomatoes
- 2 dl (about ¾ cup) vegetable broth
- A pinch of sugar
- Cumin, black pepper, oregano, chili powder, and salt to taste
- 2 carrots, diced
- 1 small zucchini, diced
- 1 onion, diced
- 1 can of mild roasted red chilies
- 1 block of drained cottage cheese (about 250g)
- 1 tsp paprika powder
- Oil for cooking
- 8 tortillas
- Grated cheddar cheese for topping
- Avocado, sour cream, black pepper, hot sauce, and chopped cilantro for serving
Instructions:
1. In a pan, heat oil and sauté the minced garlic over low heat until fragrant.
2. Add the crushed tomatoes and vegetable broth, and let it simmer for about 10 minutes.
3. Season the sauce with sugar, cumin, black pepper, oregano, chili powder, and salt. Let it simmer for another 10 minutes.
4. In a separate pan, sauté the diced carrots, zucchini, and onion in garlic oil until softened.
5. Stir in the roasted chilies and cottage cheese, seasoning with salt, pepper, and paprika powder. Remove from heat.
6. Lightly grease a baking dish with oil. Fill each tortilla with the vegetable mixture and roll them up tightly.
7. Place the rolled tortillas in the baking dish. Pour the tomato sauce over the top and sprinkle with grated cheddar cheese.
8. Bake in a preheated oven at 200°C (400°F) for about 20 minutes until the cheese is melted and bubbly.
9. Serve the enchiladas with avocado, sour cream, black pepper, hot sauce, and chopped cilantro on the side.
Nutritional Information (per serving):
Calories: 350
Protein: 18g
Carbohydrates: 45g
Fat: 12g
Fiber: 8g
Sodium: 600mg

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