Mexican oven baked enchiladas

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Filled tortilla wraps with minced meat, bell pepper and Mexican herbs under a layer of tomato sauce and gratinated cheese




 Heat the oven to 200 degrees. Put the 2 cans of diced tomatoes in a pan and add some pepper, salt and fresh coriander. Let it simmer and thicken slightly while you make the filling. Chop the onion and garlic finely and fry in a little olive oil. Add the minced meat and fry.

  Season the minced meat with cumin, paprika, cayenne pepper, pepper and salt. Cut the bell pepper into cubes and fry together with the drained corn for 3 minutes with the minced meat. Spread the tortilla wraps with a thin layer of crème frache.

 Spoon some of the meat mixture into the center and roll it up. Place the rolled wraps in a greased oven dish (or dishes). Spoon some of the tomato sauce over it and sprinkle with cheese. Place the baking dish in the oven for about 25 minutes. Sprinkle with some extra coriander before serving.
 Keep about 2 tortillas per person.

Source: Leukerecepten by leukerecepten-nl.
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