Enchiladas According To Ute`s Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 small tortilla (s) (wraps)
- 200 g cream cheese
- 250 g yourt (0.1% fat)
- 1 bunch spring onion (s)
- 1 can corn
- 250 g tomato (s)
- 120 g cheese (e.. Emmentaler), rated
- some parsley, finely chopped
- some butter for the pan
- salt and pepper
- Chilli powder
- Tabasco
Print Recipe
Pin Recipe Instructions
- Mix the cream cheese and yoghurt together. Clean, wash and cut the spring onions into pieces. Drain the corn. Wash the tomatoes, cut out the stems and cut into cubes.
- Fold the finely chopped parsley and vegetables into the cheese mixture. Season with salt, pepper, chili powder and Tabasco to taste.
- Fill the tortillas with 1 - 2 tablespoons each of the mixture, roll up and place in a large, flat baking dish that has been greased with a little butter. Spread the remaining filling over the enchiladas. Spread the cheese over it and bake in the oven at 200 ° C (top / bottom heat, hot air: 180 ° C) for about 25 minutes.
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