Recipe | Vege
Cheese Enchiladas

This is a variation of a recipe I've been using for years. The result is tasty, simple and looks good. Although enchiladas are meant to be made with tortillas I usually use crepes. The tortillas (or crepes), filling and sauce can all be made before hand; just leave the assembly to the last moment. The quantities given below are for 4 people.

Cheese Filling

500 grams cottage cheese
250 grams yellow cheese, grated
2 teaspoons mild mustard paste (I use Dijon)
2 garlic cloves, minced
Salt & Pepper

  • Mix

Tomato Sauce

1 tablespoon olive oil
1 onion, chopped

  • Fry until softened

1 garlic clove, minced
1 x 400 gram can of tomatoes
1/2 - 1 teaspoon chilli powder

  • Add
  • Bring to boil
  • Remove from heat
  • Blend

Assembly

Heat oven to 190° C.

8 tortillas or crepes.

  • Put two large tablespoons of filling on a tortilla or crepe
  • Roll up
  • Put in a greased baking dish
  • Repeat until all done
  • Pour over the sauce

80 grams yellow cheese, grated

  • Sprinkle over the tortillas or crepes
  • Cover dish with tin foil
  • Bake at 190° C for 45 min
  • Remove tin foil
  • Bake for another 15 min.
  • Serve.