Enchiladas Ute's style

Ingredients for 2 servings:

• 6 small tortillas (wraps)
• 200 g cream cheese
• 250 g yogurt (0.1% fat)
• 1 bunch of spring onions
• 1 can of corn
• 250 g tomatoes
• 120 g cheese (e.g. Emmental), grated
• some parsley, finely chopped
• some butter for the mold
• salt and pepper
• chili powder
• Tabasco

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian version with tomatoes, spring onions and corn

Mix the cream cheese and yogurt. Trim, wash, and slice the spring onions. Drain the corn. Wash the tomatoes, remove the stem ends, and dice them. Stir the finely chopped parsley and vegetables into the cheese mixture. Season with salt, pepper, chili powder, and Tabasco to taste. Fill each tortilla with 1-2 tablespoons of the mixture, roll them up, and place them in a large, shallow baking dish greased with a little butter. Spread the remaining filling over the enchiladas. Spread the cheese over the top and bake in the oven at 200°C (top/bottom heat, fan: 180°C) for about 25 minutes.