A traditional Mexican dish. Easy to prepare, nutritious, and tasty. A perfect choice for lunch or dinner.


Enchiladas with Chili tortilla

A traditional Mexican dish. Easy to prepare, nutritious, and tasty. A perfect choice for lunch or dinner.

preparation time:

50 min.

number of servings:



– 60 dag of minced meat (pork or beef)
– 1 big onion
– 3 cloves of garlic
– 1 can of tomatoes
– 2 tablespoons of tomato paste
– 2 chili peppers
– 1 teaspoons of cumin
– 1 teaspoons of oregano
– 2 teaspoons of red pepper spice
– salt
– 6 Dijo Chili tortillas
– 40 dag of grated hard cheese
– 1 big carton of cream
– oil
– fresh coriander

Chilli Tortilla



Preparation guidelines

1st step


Peel the onion and chop if finely; remove the seeds from the chili peppers and chop them finely as well. Heat up oil on a frying pan and fry the onion on low heat until translucent. Add crushed garlic and fry for another 2 minutes, stirring all the time. Put half of the fried onion into a saucepan, leave the rest on the frying pan. Add chopped chili peppers and fry for another 2 minutes. Add minced meat and fry it, stirring all the time. Season with cumin, salt, and red pepper.

2nd step


Put the canned tomatoes and tomato paste into the saucepan with onion and garlic. Bring it to a boil. Add oregano, salt, and red pepper. Cook for about 5 minutes; mix it in a blender until fairly smooth.

3rd step


Wrap the enchiladas: spread a thin layer of sauce on the Dijo Chili tortilla, add a fair amount of filling, sprinkle it with grated cheese, add a tablespoon of cream and wrap it all together tightly. Repeat this step for each tortilla.

4th step


Put the tortillas in a rectangular oven dish, add the remaining sauce and sprinkle with cheese. Bake the enchiladas in an oven preheated to 180°C for about 20 minutes. Serve with fresh coriander on top.

Join the tortilla fun!

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