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 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 Enchiladas
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Ingredients for Cheese Filling
  1. 500 grams cottage cheese
  2. 250 grams yellow cheese, grated
  3. 2 teaspoons mild mustard paste (I use Dijon)
  4. 2 garlic cloves, minced
  5. Salt & Pepper
Ingredients for Tomato Sauce
  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 1 garlic clove, minced
  4. 1 x 400 gram can of tomatoes
  5. 1/2 - 1 teaspoon chilli powder
Ingredients for Pancakes
  1. 8 tortillas or crepes.
  2. 80 grams yellow cheese, grated
  1. Heat oven to 190º C.
  2. Mix ingredients for cheese filling
  3. Fry onion in oil until softened
  4. Add garlic, tomatoes, chilli
  5. Bring sauce to boil
  6. Remove sauce from heat
  7. Blend sauce
  8. Put two large tablespoons of filling on a tortilla or crepe
  9. Roll up
  10. Put in a greased baking dish
  11. Repeat until all done
  12. Pour over the sauce
  13. Sprinkle yellow cheese over the tortillas or crepes
  14. Cover dish with tin foil
  15. Bake at 190º C for 45 min
  16. Remove tin foil
  17. Bake for another 15 min.
  18. Serve.
Balagan Recipes

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