Dutch-Style Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas and filled with spicy meats or beans, this Dutch adaptation incorporates elements of Dutch cuisine. The corn tortillas are replaced with flour tortillas, and the filling includes a combination of Dutch cheese, sautéed vegetables, and a creamy sauce. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 flour tortillas 8 flour tortillas
• 2 cups (200g) grated Gouda cheese 2 cups (200g) grated Gouda cheese
• 1 onion, diced 1 onion, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, sauté the diced onion, red bell pepper, and zucchini until they are tender.
3. 3.
   In a separate saucepan, combine the tomato sauce, heavy cream, paprika, cumin, salt, and pepper. Heat the sauce over medium heat until it thickens slightly.
4. 4.
   Spread a thin layer of the sauce on the bottom of a baking dish.
5. 5.
   Take a flour tortilla and place a spoonful of the sautéed vegetables and grated Gouda cheese in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
6. 6.
   Pour the remaining sauce over the enchiladas, making sure they are fully covered.
7. 7.
   Sprinkle the remaining grated Gouda cheese on top.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Gouda cheese — For a more pronounced flavor, use aged Gouda cheese.
• Flour tortillas — Warm them slightly before rolling to make them more pliable.
• Tomato sauce — Opt for a high-quality tomato sauce for the best flavor.
• Paprika — Choose a sweet or smoked paprika, depending on your preference.
• Fresh cilantro — Add the cilantro just before serving to preserve its freshness.

Tips & Tricks

• To add a spicy kick, sprinkle some chili flakes or hot sauce on top before baking.
• Customize the filling by adding cooked chicken or beef for meat lovers.
• Serve with a dollop of sour cream or guacamole for extra creaminess.
• These enchiladas can be prepared in advance and refrigerated until ready to bake.
• Leftovers can be reheated in the oven or microwave for a quick and tasty meal.

Serving advice

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

Presentation advice

Arrange the enchiladas on a serving platter, garnish with fresh cilantro, and drizzle some extra sauce on top for an appetizing presentation.