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


Ingredients for 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

Ingredients for Tomato Sauce

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 x 400 gram can of tomatoes
  • 1/2 - 1 teaspoon chilli powder

Ingredients for Pancakes


  • 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.

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