Zutaten für Anasazi Enchiladas
- 10 corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 (10 ounce) can enchilada sauce
- plain yogurt
- 1 (4 ounce) can diced green chilies
- 1 (14 1/2 ounce) can diced tomatoes
- 1 clove minced garlic
- instant chicken bouillon
- cream cheese
- sour cream, for garnish
- Monterey Jack Pepper cheese
- 1/2 teaspoon ground cumin
- 1/2 cup chopped yellow onion
- chicken breasts
- 2 tablespoons vegetable oil
- 1 pound lean ground beef
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1/4 teaspoon chili powder
- salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro
- fresh cilantro, for garnish
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Zubereitung von Anasazi Enchiladas
- Preheat oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 chopped onion and 2 cloves minced garlic; sauté until softened, about 5 minutes.
- Stir in 1 pound ground beef or turkey; cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add 1 (15-ounce) can fire-roasted diced tomatoes, 1 (4-ounce) can diced green chilies, 1 teaspoon cumin, 1/2 teaspoon chili powder, and salt and pepper to taste. Simmer for 10 minutes.
- In a separate bowl, whisk together 1 cup chicken broth, 1/2 cup heavy cream, and 1/4 cup chopped cilantro.
- Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
- Fill each corn tortilla (approximately 12) with about 1/4 cup of the beef mixture. Roll up tightly and place seam-down in the baking dish.
- Pour the chicken broth mixture evenly over the enchiladas.
- Top with 1 cup shredded cheddar cheese and 1/4 cup extra enchilada sauce.
- Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
28g
Fat
95g
Carbs
14g
