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 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.
Ingredients
Method
- Heat oven to 190º C.
- Mix ingredients for cheese filling
- Fry onion in oil until softened
- Add garlic, tomatoes, chilli
- Bring sauce to boil
- Remove sauce from heat
- Blend sauce
- 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
- Sprinkle yellow cheese over the tortillas or crepes
- Cover dish with tin foil
- Bake at 190º C for 45 min
- Remove tin foil
- Bake for another 15 min.
- Serve.