Mediterranean Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas, spicy fillings, and smothered in chili sauce, our Mediterranean adaptation incorporates ingredients like phyllo pastry, fresh herbs, and a lighter tomato-based sauce. This fusion creates a unique blend of flavors that will transport your taste buds to the shores of the Mediterranean. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 sheets of phyllo pastry 8 sheets of phyllo pastry
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup tomato passata 1 cup tomato passata
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese 1/2 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted 1/4 cup pine nuts, toasted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 10g
• Fiber: 6g
• Salt: 0.9g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the red bell pepper and zucchini to the skillet, and cook until they begin to soften.
4. 4.
   Stir in the cooked chickpeas, cumin, paprika, dried oregano, salt, and black pepper. Cook for an additional 2 minutes.
5. 5.
   Pour in the tomato passata and simmer for 5 minutes, allowing the flavors to meld together.
6. 6.
   Remove the skillet from heat and stir in the chopped parsley and mint.
7. 7.
   Lay out a sheet of phyllo pastry and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have 4 layers.
8. 8.
   Spoon the vegetable filling onto the phyllo pastry, leaving a border around the edges. Sprinkle the crumbled feta cheese and toasted pine nuts on top.
9. 9.
   Roll up the phyllo pastry tightly, tucking in the sides as you go. Repeat the process with the remaining ingredients to make a second enchilada.
10. 10.
    Place the enchiladas on a baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Feta cheese — Use a good quality feta cheese for the best flavor. If you prefer a milder taste, you can substitute it with goat cheese.

Tips & Tricks

• To add a touch of smokiness, sprinkle some smoked paprika over the filling before rolling up the enchiladas.
• If you prefer a spicier kick, add a pinch of chili flakes to the vegetable filling.
• Serve the enchiladas with a dollop of Greek yogurt or tzatziki for a creamy and tangy element.
• For a heartier meal, serve the enchiladas with a side of Mediterranean rice or a fresh green salad.
• Leftover enchiladas can be refrigerated and enjoyed the next day. Simply reheat them in the oven for a few minutes until warmed through.

Serving advice

Serve the Mediterranean Enchiladas hot, garnished with a sprinkle of fresh parsley and mint. Accompany them with a side of Greek yogurt or tzatziki for a creamy contrast. These enchiladas make a satisfying main course that pairs well with a crisp green salad.

Presentation advice

Arrange the Mediterranean Enchiladas on a platter, placing them side by side. Drizzle a little extra tomato passata over the top and sprinkle with toasted pine nuts for an added touch of elegance. Garnish with a sprig of fresh mint or parsley for a pop of color.