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How to make Veg Enchiladas - Corn tortillas stuffed with assorted cheese and tomato sauce stuffing and baked.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn tortillas , Baked beans (बेक्ड बीन्स )

Cuisine : Spanish

Course : Snacks and Starters

Veg Enchiladas
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Spanish cuisine is the result of a great variety of cooking cultures that have been living together in Spain.  The different climates and ways of life of each region to have played their role.  Some of the main ingredients that make up Spanish food are vegetables, meat and fish. 
Over the centuries Spain has been invaded by Romans, French, Moors, Phoenicians who introduced new cooking styles and ingredients in the Spanish cuisine, but the Spanish food is also influenced by other cultures. Spaniards were the main colonizers of America, Columbus was Spanish!  
The discovery of the New World brought new essential ingredients to the Mediterranean gastronomy like tomato, potato, chocolate that are now commonly used in a lot of Spanish dishes.

You can also find more Snacks and Starters recipes like Schezwan Cheese Fritters, Rajasthani Tikka, Boote Ke Samose, Appam.

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Veg Enchiladas Recipe Card

Veg Enchiladas
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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Veg Enchiladas Recipe

  • Corn tortillas 6

  • Baked beans 3/4 cup

  • 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

  • Oil to shallow fry

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.