Enchiladas Mineras (Vegetarian Guajillo Enchiladas)
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Ingredients
- 8 corn tortillas
- 4 dried guajillo chillies
- 300 g tomatoes
- 2 onion
- 3 garlic cloves
- 100 g feta cheese
- 2 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 323 kcal
- Protein
- 9.3 g
- Carbohydrate
- 35.3 g
- of which sugars
- 8.6 g
- Fat
- 14.5 g
- of which saturates
- 4.9 g
- Fibre
- 7.5 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Blend the chillies with the tomatoes, one onion and the garlic cloves until smooth, then simmer in a pan for 8 minutes.
- 3
Thinly slice the remaining onion and fry in the sunflower oil for 8 minutes until soft and golden.
- 4
Warm the corn tortillas and dip each in the guajillo sauce to soften, then fold onto plates.
- 5
Top with the fried onion and crumbled feta cheese to serve.
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