Baked Enchiladas with Minced Meat and Mango Filling

Baked Enchiladas with Minced Meat and Mango Filling

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


  • Onion – 1 pc.
  • Black pepper – 1 pinch
  • Red chili pepper – 1 pc.
  • Red tomato – 400 g
  • Egg – 2 pcs.
  • Mango – 0.5 pc.
  • Butter – 1 tbsp
  • Milk – 200 ml
  • Olive oil – 4 tbsp
  • Salt – 1 pinch
  • Water – 150 ml
  • Ground pork – 700 g
  • Cheddar cheese – 200 g
  • Wheat flour – 125 g
  • Garlic clove – 2 pcs.
  • Crème fraîche – 200 g


Step 1: Prepare the Meat Filling Score the tomato skins, briefly blanch the 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 is reduced. Peel and dice the mango. Add to the meat along with chili and sauté together for 2-3 minutes. Season well and set aside.

Step 2: Fry the Pancakes Mix the flour with 0.5 teaspoon of salt. Beat milk, mineral water, eggs, and 1 tablespoon of olive oil. Mix with flour until smooth and let it stand 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 Fill the pancakes with minced meat, roll them up, and place them side by side in a flat, greased ovenproof dish. Grate the cheese and mix with crème fraîche, 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.

Tip: If you want to prepare the dish faster, you can use ready-made wheat tortillas instead of pancakes.

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