Enchiladas with roasted corn

Name: Enchiladas with roasted corn
Ingredients: butter; 1 pound beef mince; 1 cup chopped button mushrooms; 2 cloves garlic finely chopped; 3 tablespoons of sweet chillies sauce; 1 tsp salt; freshly ground peppers; 8 corn tortillas; 2 cups of cottage cheese; 2 tomatoes; ¾ cup grated mozzarella cheese; 1 hot chilli pepper; 1 can corn; fresh coriander

Instructions

Let the butter become golden in a pan. Fry the meat at high heat and stir for approx. 5 min. Add mushrooms and garlic and fry the mixture at even heat for approx. 3 min. - stir occasionally. Add chili sauce, salt and pepper. Taste and season. Distribute the meat to the tortillas and then the cottage cheese. Roll the tortillas together and put them in an ovenproof dish. Chop the tomatoes and top the rolls with them and the cheese. Bake the tortillas in the middle of the oven - until they are golden (Around 10 min. at 425 °F). Let the butter become golden in a pan. Fry corn and chili pepper with even heat and stirring for approx. 5 min. Distribute the roasted corn on the tortillas and decorate with cilantro leaves. Add chili sauce and enjoy.

Ingredients

Butter
Beef mince	1 pound
Chopped button mushrooms	1 cup
Garlic finely chopped	2 cloves
Tablespoons of sweet chillies sauce	3
Salt	1 tsp
Freshly ground peppers
Corn tortillas	8
Cups of cottage cheese	2
Tomatoes	2
Grated mozzarella cheese	¾ cup
Hot chilli pepper	1
Corn	1 can

Garnish

Fresh coriander

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