How to make
Finely chop the onion and garlic. Fry them with 1 1/3 tbsp (20 ml) of oil in a deep pot for 2 minutes.
Now add the minced meat and fry for a few more minutes. Add the corn and beans to it, season with salt, black pepper and paprika.
Pour in the tomato juice and cook for a few minutes on a low heat. Remove it from the stove.
Make the bechamel, by melting the butter in a small saucepan and adding the flour to it. Stir, until it is completely dissolved and then pour the milk.
Stir constantly, because it burns quickly. As soon as it thickens, remove it from the heat and season with salt, black pepper and lemon juice. Add the 5.3 oz (150 g) of grated emmental to it. Stir, until it melts.
Now make the tortillas. In a deep bowl, mix all the ingredients you need for the dough. Knead a slightly hard dough. Cover it with foil and let it rest for 15 minutes.
After that, knead again and divide into 6 equal parts. Using a rolling pin, roll out small tortillas from each part.
In a heated pan with a little oil, fry each tortilla for a minute on each side. In the middle of each of them, add part of the minced meat mixture. Wrap and arrange them in a tray. Spread the cheese sauce on the rolled tortillas. Sprinkle 1.8 oz (50 g) of grated emmental on top.
Bake in a preheated oven at 360°F (180°C) for about 20 minutes. Enjoy these delicious Enchiladas.
The Mexican enchiladas with minced meat and white cheese are very tasty!
