Calories
323 kcal
Protein
13 g
Fat
6 g
Carbohydrates
34 g
Preheat the stove to 350°F. Grease a shallow ovenproof baking dish with vegetable oil. To make the filling, mix all the ingredients in a bowl: cottage cheese, grated parmesan, hard cheese, mustard, pressed garlic, and pepper.
Heat some oil in a thick-bottomed pan and gently put the tortillas in it. Fry for 3 to 5 seconds on each side until they are soft. Use a paper towel to pat and remove the excess oil from the tortillas and cover them.
Spread the filling evenly on the warm tortillas, roll them up into a tube, and place them on a platter with the cut side down. Sprinkle the enchiladas with some grated cheese. Wrap in foil and roast for 45 minutes. Then remove the foil, add the ground chili to the tomato sauce, and pour it over the enchiladas. Roast them for another 15 minutes until golden brown. Take out of the oven, sprinkle with coriander, and serve hot.
You can serve the enchiladas with fresh vegetables or grilled meat.
Bon Appetit!
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