{"id":14876,"date":"2021-07-01T04:29:48","date_gmt":"2021-07-01T03:29:48","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/07\/01\/enchiladas-mit-gemuse-fullung-enchiladas-with-vegetable-filling\/"},"modified":"2024-04-29T15:35:48","modified_gmt":"2024-04-29T07:35:48","slug":"enchiladas-mit-gemuse-fullung","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/07\/01\/enchiladas-mit-gemuse-fullung\/","title":{"rendered":"Enchiladas with Vegetable Filling"},"content":{"rendered":"\n
\"Enchiladas<\/figure>\n\n\n\n
\n \n

Enchiladas with Vegetable Filling<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n When I have leftover cooked vegetables, I mix them together to make a new dish. That\u2019s what I did with these Enchiladas. I had leftovers of a mixed vegetable dish with eggplants, capsicum and tomatoes, and a small batch of eggplants with mushrooms. They fit! I filled my Enchiladas with those vegetables and then baked them with lots of tomato sauce and cheese. Wow, they were good!\n

\n\t\tDid you know Enchiladas date back to Aztec times? In their time they wrapped a lot of food into corn breads. But the name Enchilada comes from the Spanish word enchilar, which means \u201cseason with chili\u201d.\n <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
1 h 15 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t
    \n\t
  • <\/i>

    8 Wheat or Corn Tortillas<\/p><\/li>\n\t

  • <\/i>

    5 Spring-onions, chopped<\/p><\/li>\n\t

  • <\/i>

    \u00bd Bunch Parsley, chopped<\/p><\/li>\n\t

  • <\/i>

    300 g Tomato sauce<\/p><\/li>\n\t

  • <\/i>

    150 ml Cream<\/p><\/li>\n

  • <\/i>

    Chili<\/p><\/li>\n

  • <\/i>

    150 g grated Cheese<\/p><\/li>\n

    Filling:<\/h4>\n\t
  • <\/i>

    2 Eggplants<\/p><\/li>\n\t

  • <\/i>

    \u00bd yellow and \u00bd red Capsicum<\/p><\/li>\n\t

  • <\/i>

    1 Handful Cherry Tomatoes<\/p><\/li>\n\t

  • <\/i>

    150 g Mushrooms<\/p><\/li>\n\t

  • <\/i>

    2 Garlic cloves, chopped<\/p><\/li>\n\t

  • <\/i>

    Salt and Pepper<\/p><\/li>\n

  • <\/i>

    Paprika<\/p><\/li>\n\t

  • <\/i>

    Oregano<\/p><\/li>\n\t

  • <\/i>

    Cumin<\/p><\/li>\n\t

  • <\/i>

    Chili<\/p><\/li>\n\t

  • <\/i>

    20 g grated Cheese<\/p><\/li>\n\t

  • <\/i>

    some Olive Oil<\/p><\/li>\n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Cut all vegetables in same size pieces. Heat some olive oil in a flat pan and fry the garlic, then add the eggplants and capsicum. Fry for 5 minutes, then add the mushrooms and tomatoes. Season to taste. Let all cook well. Then add some grated cheese and mix well. Let cool slightly.\n <\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    Put the tortillas onto a working surface and add the filling to each of them. Sprinkle with some chopped spring-onion and Parsley and then some grated cheese. Fold the sides of the tortilla in and fold top and bottom in too, so you get a square.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Layer the Enchiladas in a greased gratin dish. Mix the tomato sauce and whipping cream together and season to taste. Pour the sauce over the Enchiladas. Sprinkle with the rest of the cheese and bake in the oven at 180 C for 40 minutes.\n<\/div>\n <\/div>\n <\/div>\n \n <\/div>\n \n
    \n

    Notes<\/h4>\n You may serve them with Guacamole and sour cream. <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Enchiladas<\/figure>\n\n\n\n
    \"Enchiladas<\/figure>\n\n\n\n
    \"Enchiladas<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Enchiladas<\/figure>\n\n\n\n
    \"Enchiladas<\/figure>\n\n\n\n
    \"Enchiladas<\/figure>\n\n\n\n
    \"Enchiladas<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Enchiladas with Vegetable Filling Pane-Bistecca When I have leftover cooked vegetables, I mix them together to make a new dish. That\u2019s what…<\/p>\n","protected":false},"author":5,"featured_media":158004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[61,639,139,327,22,402,44,21,140,99,376,123,153,267,62,65,23,377,100],"tags":[66,26,50,104,379,126,27],"class_list":{"0":"post-14876","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-eggplant","8":"category-from-around-the-world","9":"category-chili","10":"category-flat-bread","11":"category-vegetables","12":"category-gratin","13":"category-main-dishes","14":"category-cheese","15":"category-garlic","16":"category-herbs","17":"category-mexico","18":"category-capsicum","19":"category-mushrooms","20":"category-leftovers","21":"category-sauce","22":"category-tomato","23":"category-vegetarisch","24":"category-wraps","25":"category-onion","26":"tag-eggplant","27":"tag-gemuse","28":"tag-main-dish","29":"tag-herbs","30":"tag-mexico","31":"tag-peperoni","32":"tag-vegetarisch","33":"post_format-post-format-gallery"},"yoast_head":"\nEnchiladas mit Gem\u00fcse F\u00fcllung<\/title>\n<meta name=\"description\" content=\"Enchiladas mit Gem\u00fcse F\u00fcllung, ein einfaches Gericht, das man mit Resten aus dem K\u00fchlschrank machen kann. 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