Baked Enchiladas with Ground Meat and Mango

Baked Enchiladas with Ground Meat and Mango

You can serve pancakes in various ways! Try them baked with meat filling and oriental mango!


  • Onion – 1 piece
  • Black pepper – a pinch
  • Red chili pepper – 1 piece
  • Red tomato – 400 g
  • Egg – 2 pieces
  • Mango – 0.5 piece
  • Butter – 1 tablespoon
  • Milk – 200 ml
  • Olive oil – 4 tablespoons
  • Salt – a pinch
  • Water – 150 ml
  • Ground pork – 700 g
  • Yellow cheese – 200 g
  • Wheat flour – 125 g
  • Garlic clove – 2 pieces
  • Creme fraiche – 200 g


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

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

Step 3: Bake the Enchiladas Fill 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 creme fraiche, season with 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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