- Potatoes: 4 really large, or 6 medium
- Garlic cloves: 4
- Tomatoes: 2
- Cream of broccoli: 1 can
- Green onions: one bundle finely chopped
- cheese: 1 pack of 200g (cheddar / pepperjack)
- Beef: 200g
- Green chili (crushed): 2tsp?
- Green chili (whole): 1
- Tortillas : 12
- (Optional) Baking powder: 1/4 teaspoon
- Coat the mince in backing powder and salt and let sit for 15 minutes at room temp.
- Chop the potatoes in small dice.
- Saute the potatoes in a large pot with some olive oil.
- Add the chopped garlic.
- Put some crushed green chili in a cup of water and add the chopped chili.
- When the potatoes are almost ready, add the green onion and cover with a lid. Let simmer.
- Cook the beef separately, remove some of the fat as it comes out during cooking, if the beef is too fat.
- Mix everything together.
- Add the cream of broccoli, the cup of chili. and a cup of water. Mix well and let simmer.
- Correct spiciness if needed.
- When the mix has simmered enough, preheat oven to 100c.
- Dip the tortillas in the mix and spread them in the final dish.
- Add a layer of casserole mix. Then a layer of cheese.
- Repeat to reach the top.
- Put in the oven to melt the cheese.
- Chop the tomatoes and serve with the enchiladas.