for 6 people

  • 2 jars of FELIX Pasta Sauce 5 herbs 360 g
  • Olive oil
  • 2 red onions
  • 3 cloves of garlic
  • 1 red bell pepper
  • 1 yellow pepper
  • 1 tsp chilli powder
  • 1 can of corn 330 g
  • 8 tortillas with a diameter of 20 cm
  • 150 g grated cheese
  • 1 cup sour cream
  • FELIX Red Hot Sauce
  • Salt & pepper


  • Cut the onion and pepper into strips, heat the oil in the pan and fry the vegetables in it until hot. After a few minutes, add finely chopped garlic and sauté briefly.
  • Turn down the heat and add 1.5 glasses of FELIX Pasta Sauce 5 Herbs to the vegetables in the pan. Strain the maize and add it to the pan as well. Add the chilli powder and season with salt and pepper.
  • Cover the bottom of the baking dish with the remaining FELIX Pasta Sauce 5 Herbs and line with a layer of halved tortillas. Then cover with a layer of pasta sauce with vegetable mixture from the pan, a few spoonfuls of sour cream on top and sprinkle with some cheese.
  • Repeat up to four times, sprinkle the last layer with cheese and refine with FELIX Red Hot Sauce as desired.
  • Bake in the oven at 180° C for 15 minutes. Then cook for 5 minutes at 200° C until the cheese is crisp.

Tip for the recipe: Kidney beans can also be added to the pan.

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