Enchilada Casserole

For the enchilada casserole, dice onion and garlic, heat oil and fry mince. Sauté onion and garlic and season.

Add beans and corn and season with salt and cayenne pepper. Coarsely dice tomatoes and add. Pour salsa sauce and mix well.

Divide 2/3 of the filling among the tortillas, roll each up once and cut in half crosswise. Put 1/3 of filling on the bottom of a large baking dish, spread tortillas on top.

Mix cheese and creme fraiche and spread on tortillas. Bake the enchilada casserole in the oven at 200 degrees for 30 minutes.

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