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Veg Enchiladas

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Corn tortillas stuffed with assorted cheese and tomato sauce stuffing and baked.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 31-40 minutes

Servings : 4

Veg Enchiladas

Main Ingredients

Corn tortillas , Oil

Cuisine

Mexican

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Corn tortillas
    6
  • Oil
    for shallow frying
  • Olive oil
    1 tablespoon
  • Garlic chopped
    4 cloves
  • Spring onions with greens chopped
    4-5 to cook
  • Capsicum finely chopped
    1
  • Salt
    to taste
  • Oregano
    1 teaspoon
  • Red chilli flakes
    1/2 teaspoon
  • Baked beans
    3/4 cup
  • Paneer (cottage cheese)
    1 cup
  • Garlic chopped
    6 cloves
  • Tomato puree
    1/2 cup
  • Tomatoes pureed
    3
  • Sugar
    1 teaspoon
  • Red chilli flakes
    1 teaspoon
  • Oregano
    1 teaspoon
  • Mozzarella cheese grated
    1/2 cup

Method

Step 1


For the filling, heat oil in a pan, add garlic and spring onions and sauté till onions are translucent. Add green capsicum and sauté for a minute.

Step 2


Add salt, oregano, red chili flakes, baked beans and crumbled cottage cheese. Cook till dry. Remove from the heat.

Step 3


For the sauce, heat oil in another pan, add garlic and sauté for a minute. Add tomato puree, fresh tomato puree, sugar, red chilli flakes, oregano and mozzarella and cook till the mixture reaches a sauce consistency Preheat oven to 200º C.

Step 4


Heat sufficient oil in a deep pan and deep fry the tortillas for few seconds, ensuring that they do not turn crisp. To assemble, spread some sauce on top of each tortilla, top up with the filling and roll.

Step 5


Arrange these enchiladas in an oven proof dish, pour the remaining sauce on top and sprinkle grated cheese. Bake in the preheated oven for fifteen to twenty minutes. Serve hot.

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