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17 December 2012,02:11 by
Ponmathi Srilekha.S

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NEW MEXICO ENCHILADAS

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Filling: Heat the oil in a frying pan over a medium heat, add onion, chillies and cumin seeds and cook, stirring, for about 3 - 5 minutes or until onion is golden and soft.
  • Pre heat the oven 180°C / 350°F / Gas 4.
  • Add spinach, tomatoes and potatoes and cook for 5 minutes or until the mixture is heated through. Stir in feta cheese and mature cheddar cheese.
  • Warm tortillas in a dry frying pan over a medium heat for a minute or until heated through. Remove from pan, spread with a little chilli sauce and place in a baking dish.
  • Top with some of the filling then another tortilla. Repeat the layers to use all the filling and tortillas.
  • Scatter tortilla stack with remaining Cheddar cheese and bake for about 15 - 20 minutes or until cheese melts and filling is heated. To serve, cut into wedges.

INGREDIENTS

  • 50 grams grated Cheddar cheese
  • 6 corn or flour tortillas cup
  • 75 ml chilli sauce

Cheese and Spinach Filling

  • 150 grams feta cheese, crumbled
  • 100 grams grated Cheddar cheese
  • 2 teaspoons Cooking oil
  • 1 onion, chopped
  • 250 grams silverbeet or spinach, leaves shredded  
  • 2 fresh green or red chillies, chopped
  • 1 teaspoon cumin seeds
  • 3 tomatoes, peeled and chopped
  • 2 potatoes, cooked and chopped

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