Originating from Mexican cuisine, enchiladas are tasty tortillas, usually made with cornflour, stuffed with a great variety of ingredients: chilli con carne, beans, fish, chicken and much more. Enriched with cheese, sour cream, and obviously a lot of tomato sauce. Corn flour tends to dry out in cooking.
The best technique to soften tortillas is to cover them with a clean cloth when cooked and still hot. In this way, they will be super soft, and you will have no problem rolling them up and close them to keep the filling in. So let this classic Mexican street food indulge your palate.
Ingredients
For 6 enchiladas, preparation time 30-35 minutes, cooking time 30-40 minutes:
For the sauce
- 1/2 red onion
- 400g chopped tomato
- A few bayleaves
- Chilli to taste
- Salt and pepper
- Oil
For the tortilla dough
- 100g gluten-free bread flour (containing xanthan gum or similar)
- 100gr gluten-free flour for desserts
- 70g water
- salt
For the stuffing
- Spinach
- Beans
- ½ red onion
- 1 teaspoon of cumin (seeds or powder)
- Chilli pepper
- Salt and pepper
- Lime juice Semi-hard, medium-aged cheese
Method
1 – First, prepare the sauce. Chop half an onion and brown it in a pan with a drizzle of oil. Then add the chopped tomato, a few bay leaves, chilli, salt and pepper. Cook over low heat for about 20-30 minutes. For the filling: in a bowl, add ½ diced onion, salt, pepper, the juice of half a lime, cumin, chilli and beans. Mix well all the ingredients.
2 – For the tortillas: combine the two types of gluten-free flour in a bowl, add the salt and mix. Pour in enough water to obtain a smooth and homogeneous dough.
3 – Divide the dough into 6 portions and roll them out one by one with a rolling pin. To roll out the dough, help yourself with flour, or roll it out between two sheets of parchment paper. Cook the tortillas on a hot skillet for at least 3-4 minutes per side. Place the cooked tortillas under a clean cloth to retain the moisture.
4 – Stuff the tortillas with spinach, seasoned beans, and grated cheese. Place a ladle of sauce and spinach at the base of the oven tray. Lay down the enchiladas, add more sauce, more cheese and bake for 10-15 minutes at 200 ° C. Serve with sour cream and lime.
Tips
– If you do not have gluten-free flour with xanthan gum, you can still prepare the tortillas, in which case it is better to add an egg white to the dough and roll out the dough between two sheets of parchment paper.
– Storing the cooked tortillas under a cloth will help retain moisture, make them soft and therefore perfect to be stuffed and then rolled up.
