🍽️ Vegetable Enchiladas with Cream Cheese Dip

Name: Vegetable Enchiladas with Cream Cheese Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g wheat flour; 0.5 tsp salt; 60 ml oil; 160 ml water (lukewarm); 1 bunch spring onions; 150 g cream cheese; 2 tbsp crème fraîche; 1 clove garlic; salt; pepper; curry; 2 tbsp oil; 2 stalks celery; 1 chili pepper (red); 2 tomatoes; 0.5 can corn; 1 handful basil; 150 g grated cheese (for sprinkling); 1 green bell pepper; 2 tbsp mayonnaise; 4 tbsp sour cream; salt; cayenne pepper; basil (for garnish)

1060 kcal · 30 min · 4 servings

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Ingredients

500 g wheat flour
0.5 tsp salt
60 ml oil
160 ml water (lukewarm)
1 bunch spring onions
150 g cream cheese
2 tbsp crème fraîche
1 clove garlic
salt
pepper
curry
2 tbsp oil
2 stalks celery
1 chili pepper (red)
2 tomatoes
0.5 can corn
1 handful basil
150 g grated cheese (for sprinkling)
1 green bell pepper
2 tbsp mayonnaise
4 tbsp sour cream
salt
cayenne pepper
basil (for garnish)

Instructions

1. Preheat the oven to 160 degrees Celsius using the top and bottom heat setting.
2. Put flour, salt, and oil into a large bowl. Stir the ingredients with a spoon or your hands until a crumbly mixture forms.
3. Add water gradually. Continue kneading the dough until you can form a firm ball.
4. Take the dough out of the bowl and place it on a lightly floured work surface. Knead it for five minutes until it is soft and elastic.
5. Brush the dough with a little oil. Cover it with a cloth and let it rest for at least 30 minutes, up to two hours.
6. Divide the dough into eight equal portions after the resting time.
7. Take one portion and roll it out with a rolling pin into a round flatbread with a diameter of about 20 centimeters.
8. Heat a heavy grill pan well. Place one flatbread into the hot pan.
9. Fry the flatbread for about 30 seconds until bubbles form and it turns golden brown. Turn it over and fry the other side briefly as well.
10. Make sure the tortillas stay soft so you can roll them later. Repeat this process with all flatbreads and stack them on a plate.
11. Wash the spring onions and dry them. Cut the green part into fine rings and finely chop the white part.
12. Mix cream cheese and Crème Fraîche in a bowl. Stir in the chopped spring onions.
13. Press garlic into the mixture. Season everything with salt, pepper, and curry. Set the filling aside.
14. Wash and prepare the rest of the vegetables. Dice the chilies finely and slice the celery.
15. Heat oil in a non-stick pan. Sauté the spring onion rings, celery, and chilies in it for two to three minutes.
16. Wash the tomatoes, halve them, remove the core, and dice them. Drain the corn.
17. Cut the basil into strips. Add the corn, tomatoes, basil, and half of the cheese to the pan. Mix everything well and remove the pan from the heat.
18. Spread each tortilla flatbread thinly with the seasoned cream cheese mixture.
19. Distribute the vegetable filling on the lower half of each flatbread. Roll the tortillas up tightly.
20. Place the enchiladas side by side in an ovenproof dish. Sprinkle them with the remaining cheese.
21. Bake the enchiladas in the preheated oven for five to ten minutes until they are golden brown on top.
22. Wash the bell pepper, halve it, and remove the seeds and white inner membranes. Dice it finely.
23. Mix the diced peppers with mayonnaise and sour cream. Season the dip with salt and cayenne pepper.
24. Serve the enchiladas with the dip. Garnish them with fresh basil if desired.

Nutrition per serving

kcal: 1060
Protein: 30 g · Fett/Fat: 57 g · Carbs: 105 g