Bosnian-Style Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas and filled with various meats, our Bosnian adaptation incorporates a unique twist. We use a combination of corn and wheat tortillas, and the filling consists of a mixture of ground beef, onions, and traditional Bosnian spices. The tomato sauce is also infused with Bosnian flavors, adding a distinct taste to this fusion dish. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 corn tortillas (20cm/8-inch diameter) 8 corn tortillas (20cm/8-inch diameter)
• 8 wheat tortillas (20cm/8-inch diameter) 8 wheat tortillas (20cm/8-inch diameter)
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 200g (7 oz) shredded cheese (cheddar or mozzarella) 200g (7 oz) shredded cheese (cheddar or mozzarella)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
3. 3.
   Add the paprika, cumin, dried oregano, salt, and black pepper to the skillet. Stir well to combine the spices with the meat mixture.
4. 4.
   Pour in the canned diced tomatoes and tomato paste. Stir again and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
5. 5.
   Warm the corn and wheat tortillas in a dry skillet or microwave until pliable.
6. 6.
   Spoon a generous amount of the meat mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in a baking dish.
7. 7.
   Pour the tomato sauce over the enchiladas, making sure they are fully covered. Sprinkle the shredded cheese on top.
8. 8.
   Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Corn and wheat tortillas — To prevent them from cracking while rolling, warm them up before assembling the enchiladas. This will make them more pliable and easier to work with.

Tips & Tricks

• If you prefer a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the meat mixture.
• For a vegetarian option, substitute the ground beef with cooked lentils or black beans.
• Customize the level of cheesiness by adding more or less shredded cheese on top of the enchiladas.
• Serve the enchiladas with a dollop of sour cream or yogurt for added creaminess.
• Leftover enchiladas can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Bosnian-Style Enchiladas hot, straight from the oven. Accompany them with a side of fresh salad or pickled vegetables to balance the flavors.

Presentation advice

Arrange the enchiladas on a platter, garnish with fresh cilantro, and drizzle some of the tomato sauce over the top. The vibrant colors and enticing aroma will make this dish a feast for the eyes.