Summary

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

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Instructions

1. 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.
2. Fold the finely chopped parsley and vegetables into the cheese mixture. Season with salt, pepper, chili powder and Tabasco to taste.
3. 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.