Home made beef enchiladas

Mix the flour with 1 teaspoon of salt and the baking powder.

Puree the spinach with 175 ml of warm water. Add this mixture with the sunflower oil to the flour and knead into a smooth, non-sticky dough. Add some extra flour if necessary. Let the dough rest for approx. 15 minutes.

Dust the work surface with flour. Divide the dough into 12 rolls of bread rolls out into circles of approximately 20 cm Ø. Fry these torillas in a dry frying pan for 1-2 minutes per side until brown dots appear.

Heat the oven grill. Heat the peanut oil and fry the beef strips with the onion and paprika for about 4 minutes.

Divide the slares over the tortilla wraps and scoop the beef strips on top. Roll up the tortillas and place them side by side in a low oven dish.

Brush them with the sour cream and sprinkle with the cheese. Grate these enchiladas briefly under the grill.