Baked Enchiladas with Ground Meat and Mango Filling

Baked Enchiladas with Ground Meat and Mango Filling

Pancakes can be served in various ways! Try them baked with a meaty filling and oriental mango!


  • Onion 1
  • Black pepper 1 pinch
  • Red chili pepper 1
  • Red tomato 400 g
  • Eggs 2
  • Mango 0.5
  • Butter 1 tbsp
  • Milk 200 ml
  • Olive oil 4 tbsp
  • Salt 1 pinch
  • Water 150 ml
  • Ground pork 700 g
  • Yellow cheese 200 g
  • Wheat flour 125 g
  • Garlic cloves 2
  • Crème fraîche 200 g


Step 1: Prepare the Meat Filling Score the tomatoes’ skin, briefly immerse them in boiling water, then rinse with cold water, peel, and dice. Clean the chili pepper, remove the seeds, and finely chop. Dice the onion, chop the garlic – sauté everything in 1 tablespoon of heated olive oil. Add the ground meat. Fry until crispy and brown. Add the tomatoes and fry for about 8 minutes until the tomato juice is reduced. Peel the mango, separate the flesh from the pit, and dice it. Add to the meat along with the chili and fry together for 2-3 minutes. Season heavily and set aside.

Step 2: Fry the Pancakes Mix the flour with 0.5 teaspoon of salt. Whisk together milk, mineral water, eggs, and 1 tablespoon of olive oil. Mix with the flour into a smooth batter and let it rest for 15 minutes to thicken. Then, using the remaining olive oil, fry the pancakes for 1-2 minutes on each side.

Step 3: Bake the Pancakes Stuff the pancakes with the ground meat, roll them up, and place them side by side in a flat, greased baking dish. Grate the cheese and mix with crème fraîche, season with black pepper, and spread over the pancakes. Bake in a preheated oven at 180°C for about 30-35 minutes until golden brown. Serve with tomato salad.

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