Enchiladas

Directions

1. 1
   Finely chop the red bell pepper, onion, garlic, and mushrooms.
2. 2
   Grate the cheeses and mix together.
3. 3
   Peel the tomato by blanching in hot water for a few seconds and then cut into 1 cm cubes.
4. 4
   Remove the stems from the fresh cilantro and chop.
5. 5
   Add olive oil to a frying pan.
6. 6
   Heat the finely chopped garlic until fragrant.
7. 7
   Add ground meat and stir fry.
8. 8
   When the meat is cooked through, and the excess fat has rendered, remove from heat.
9. 9
   Preheat the oven to 355F/180C.
10. 10
    Add finely chopped red bell pepper, onion, mushrooms, and stir fry.
11. 11
    Add the seasonings, taste, and adjust if needed.
12. 12
    Add enough enchilada sauce to thicken the filling (1/3 of the can).
13. 13
    Put some of the filling from Step 5 on the tortillas and top with cheese.
14. 14
    Roll them up carefully so the filling won't spill out.
15. 15
    Place the rolled tortillas on a baking tray and top with fresh cilantro, tomato, and remaining cheese.
16. 16
    Pour on the rest of the enchilada sauce, put in the oven and bake for 20-30 minutes.
17. 17
    Perfectly baked.
18. 18
    Arrange on a plate with vegetables like cilantro or lettuce, beans, and rice, top with salsa and sour cream, and it's done.