Cheese Enchiladas

Ingredients for 4 servings:

• 8 tortillas
• 400 g cheese, grated (Emmental and Gouda mixed)
• 2 onions
• 3 bell peppers, mixed
• 2 cups of crème fraîche (200g each)
• 500 g tomatoes, pureed
• 1 clove(s) garlic
• 2 chili peppers
• Salt
• pepper
• lemon juice
• Sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Enchiladas with cheese and pepper filling, vegetarian, baked

Peel and finely chop the onions. Sauté in a little oil until translucent. Clean and finely dice the bell peppers, then add them to the pan with the onions. Fry in the pan for about 10 minutes. Season with salt and pepper. Remove from the heat and let cool. For the sauce: Halve the chili peppers lengthwise and deseed them, then finely chop. Heat 4 tablespoons of the onion and bell pepper mixture together with the passata, the chili peppers, a tablespoon of the crème fraîche and the crushed garlic in a saucepan, stirring occasionally. Simmer for about 15 minutes, then season with salt, pepper, sugar and a dash of lemon juice. For the filling: Mix together the remaining crème fraîche and 320g grated cheese. Stir in the cooled vegetables and season the mixture with salt and pepper. Pour about 5 tablespoons of the sauce into a rectangular baking dish and spread evenly. Place some of the filling in the center of each tortilla and roll it up. Place seam-down in the baking dish. Spread the sauce evenly over the tortillas and sprinkle with the remaining 80g of cheese. Don’t be surprised if it seems like there’s not enough sauce; the filling is moist enough. Bake at 180°C for about 25-30 minutes. With rice on the side, this dish will feed 4 people.