Enchiladas De Queso
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tortilla (s)
For the filling:
- 400 g cheese, rated (Emmentaler and Gouda mixed)
- 2 onions)
- 3 bell peppers, mixed colors
- 2 cups crème fraîche (00g each)
For the sauce:
- 500 g tomato (s), passed
- 1 clove garlic
- 2 chilli pepper (s)
- salt
- pepper
- Lemon juice
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions. Sauté in a little oil until translucent. Clean and dice the peppers, then add to the onions in the pan. Fry in the pan for about 10 minutes. Season with salt and pepper. Take it from the stove and let it cool off
- For the sauce:
- Halve the chili peppers lengthways and core, then chop finely. Heat 4 tablespoons of the onion and paprika mixture together with the tomatoes, the chili peppers, a tablespoon of the creme fraiche and the squeezed garlic in a saucepan, stirring occasionally. Simmer for about 15 minutes, then season with salt, pepper, sugar and a squeeze of lemon juice.
- For the filling:
- Mix in the rest of the creme fraiche and 320g of grated cheese. Stir in the cooled vegetables and season to taste with salt and pepper.
- Pour approx. 5 tablespoons of the sauce into a rectangular baking dish and distribute evenly. Put some of the filling in the middle of each tortilla and roll up. Place in the baking dish with the seam facing down.
- Spread the sauce evenly over the tortillas and sprinkle with the remaining 80g of cheese. Don`t be surprised that it might look like too little sauce, the filling is juicy enough.
- Bake at 180 ° C for about 25-30 minutes.
- With rice as a side dish, 4 people will be satisfied with the dish.
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