BEEF ZUCCHINI ENCHILADAS
The mince can also be cooked with the onion and the leek together if you wish and cut the oven time by 5-10 minutes. If you do this the dish will end up with less juices in which case you will need to spray, oil or butter the dish before placing the enchiladas. You will also need to allow the filling to rest and get cook enough...
Provided by Ramona's Cuisine -
Categories Beef
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 190C/385F. Get an oven proof dish out. Mine was a 25cm diameter but a 30x20cm will also do. You may (although not necessary) spray with cooking spray, grease with oil or butter.
- 2. Get the zucchini ready. Slice the these lengthwise into thin slices, sprinkle some salt over them and set aside. Salt will help soften them a little.
- 3. Peel and chop finely the onion, wash and cut into small slices the leek. Cook both in a skillet or a pan on med heat for 2-3 minutes. Add a pinch of salt, pepper and one generous pinch of red chilli flakes or cayenne pepper powder. Add a drizzle of water or oil. When ready, place aside to cool.
- 4. Place the mince into a bowl, add a little more salt, pepper, season well, add half of the dry herbs, the cooked onions and leek, cumin powder, 1/4 of the tomato sauce and the nutmeg. Mix well until all incorporated.
- 5. Depending on how big the zucchini and the slices you're using are, , set 2 or even 3 slices side-by-side, slightly overlapped, to create a 7-8 cm or 3'' wide strip.
- 6. Spoon in 2-3 spoonfuls of the beef mixture at one end of the zucchini strip. Roll as tight as you can to nicely secure the filling.
- 7. Transfer the rolls or the stuffed zucchini to the prepared oven proof baking dish. Repeat until all enchiladas are made. They need to be closely tucked in.
- 8. Spoon the remaining salsa over enchiladas and then sprinkle the grated cheese over.
- 9. Bake for approximately 20-25 min. Bake until the cheese gets to a golden brown colour.
- 10. Serve fairly immediately, they go well with some crusty bread, with rice or kept low carb and therefore served with a nice indulgent dollop of creme fraiche or sour cream.
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Unknown 302
[email protected]Yum!
David Winkler
[email protected]Highly recommend.
Apil Paudel
[email protected]5 stars!
Mohammad Zubair Chandio
[email protected]Perfect for a weeknight meal.
Rebecca Hawkins
[email protected]Will definitely make again.
Roserita Tsinnijinnie
[email protected]Delicious!
HR Topu
[email protected]I followed the recipe exactly and the enchiladas turned out great. They were easy to make and very flavorful.
Jaeson Watts
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. He said they were the best enchiladas he's ever had.
Germaine Ngog
[email protected]I'm not usually a fan of zucchini, but these enchiladas were amazing! The zucchini was cooked perfectly and added a great texture to the dish.
Rebel Edits
[email protected]This recipe was a great way to use up some leftover beef and zucchini. The enchiladas were delicious and the sauce was perfect.
Ibrahim Suleiman
[email protected]These enchiladas were easy to make and turned out great. The zucchini added a nice freshness to the dish.
Motaleb Khan
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them and asked for the recipe. I will definitely be making them again.
Zarasha qaisar Ics eco 4017
[email protected]These enchiladas were a hit with my family! The beef and zucchini filling was flavorful and juicy, and the enchilada sauce was the perfect amount of cheesy and spicy. I will definitely be making these again.