Baked Enchiladas

Ingredients

• 2 bell peppers (green and yellow)
• 2 stalks celery
• 4 Spring Onions
• 180 g corn (canned; drained weight)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil (20 g)
• Salt
• Cayenne pepper
• ground cumin
• 0.5 handful fresh parsley
• 150 g Sour cream
• 200 g Schmand
• 1 tsp Dried oregano
• 150 g shredded cheddar cheese
• 8 tortilla sheets
• 0.25 head iceberg lettuce
• 1 Green Chili Pepper
• 0.5 handful fresh coriander

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and white membranes, and dice into small cubes. Wash, trim, and slice celery into thin rounds. Wash, trim, and cut spring onions into thin rings. Drain corn in a sieve. Peel and finely dice the onion and garlic. Sauté both in a pot with oil over medium heat. Add celery, bell peppers, and half of the spring onion rings, and simmer for about 5 minutes. Stir in corn and season everything with salt, pepper, and cumin.

2. 2.

   Wash parsley, shake dry, pluck leaves, and finely chop. Mix with sour cream, Schmand, oregano, and half of the cheese.

3. 3.

   Lay tortilla sheets on a work surface, spread a teaspoon of the creamy mixture on each, and distribute the filling over them. Fold in the sides, roll tightly, and place in a greased baking dish. Drizzle with remaining cheese sauce, sprinkle with the rest of the cheese, and bake in a preheated oven at 200 °C (180 °C fan) for about 15 minutes.

4. 4.

   Wash lettuce, dry thoroughly, and slice into thin strips. Wash chili, deseed, and cut into fine slices. Wash coriander, shake dry, pluck leaves, and roughly chop. Combine all salad ingredients with remaining spring onions, and sprinkle over the freshly baked enchiladas.