Baked Enchiladas Recipe

Name: Baked Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 red onions, cut into wedges; 3 red peppers, seeded and sliced; 1 red chile, halved, seeded and thinly sliced; 1 (15 ounce) can chopped tomatoes; 3 ounces fresh coriander, chopped (I just use a handfull); 8 medium flour tortillas; 6 ounces mature cheddar cheese; 200 ml creme fraiche; 1 (15 ounce) canspicy refried beans

Servings: persons

1
Heat the oil in a large frying pan, add the onions, peppers and half of the chili and cook on high for 5-8 min, stirring until the peppers are tender.
2
Add the toms and half of the coriander and simmer for 2 more minutes.
3
You want the veggies to be wilted and soft.
4
Lay the tortillas on a work surface.
5
Get out a shallow, oven proof dish.
6
Chop a third of the cheese into chunks and set aside.
7
Finely grate the rest of the cheese and mix with the creme fraiche and the remaining coriander and chili.
8
Spoon the pepper mixture on the tortillas, top with a spoonful of the refried beans, then some diced cheese.
9
Roll them up like pancakes and place them seam side down in the dish in a single layer.
10
Spread over the creme fraiche mixture.
11
Bake in a preheated 190C oven for 25 minutes.

899

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 red onions, cut into wedges, 3 red peppers, seeded and sliced, 1 red chile, halved, seeded and thinly sliced, and more.

Yes, Baked Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions