Enchilada comes from Mexico and is filled and rolled tortilla breads. They are covered in sauce or cheese and baked in the oven. Enchiladas are a nice and quite light lunch. The cabbage filling is complementing the cheese and salsa in a nice way. Tasty and easy to cook in any case. The dish can also be saved for next days lunchbox.
Cooking time: 60 minutes, including a 15 minutes tea break.
The portions are 2 rolls per person. If you want a lighter meal, one is enough.
|Nutritional value 1 portion – or 2 rolls: 924 kcal|
93 g (40 E%)
43 g (41 E%)
44 g (19 E%)
|*The percentage of fat is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.|
- 500 g / 21 oz / half a head of white cabbage
- 1 tbsp oil
- 2 cloves garlic
- 2 tbsp soy sauce
- 0,5 tbsp sambal olek
- 200 g / 7 oz mozzarella
- 200 ml / 7 oz tomato salsa
- 4 large tortilla bread
- 40 g / 100 ml / 3 oz grated mature cheese, for example cheddar cheese
- Heat the oven to Heat the oven to 175 degrees Celsius / gas mark 3 / 350 degrees Fahrenheit.
- Shred 500 g white cabbage thinly and brown it in 1 tbsp oil together with 2 crushed gloves of garlic, 2 tbsp soy sauce and 0,5 tbsp sambal olek in a frying pan. Brown on medium low heat until the cabbage is soft.
- Cut 200 g mozzarella in bits. Place 4 tortilla breads on the counter and fill them with white cabbage, mozzarella and 200 ml tomato salsa. Roll them up and put them in a baking tray. Sprinkle over 100 ml of grated cheese.
- Bake in the oven for 15 minutes.
- Take a moment to be mindful. Sit on a chair and think of a happy memory you have. Notice the happy feeling in your body. Try to stay in this feeling for a few minutes. Let the feeling spread though your body so the feeling reaches from your chest out in your body and arms and legs. Try to stay with or return to the feeling a few times throughout the day. Take a few deep breaths to relax.
- When the rolls are done, serve them with sallad.