Jain Enchiladas

Another Mexican dish modified especially for Jains. This is a Sanjeev Kapoor exclusive recipe.

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Jain Enchiladas

Main Ingredients Corn tortillas, Red kidney beans (rajma)
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Jain Enchiladas

  • 4-6 Corn tortillas
  • ½ cup Red kidney beans (rajma) paste
  • 1 tablespoon Oil
  • 1 teaspoon Green chillies chopped
  • 1 medium Tomato finely chopped
  • 1 teaspoon Red chilli flakes
  • 1 teaspoon Dried oregano
  • to taste Salt
  • 1 tablespoon Red chilli sauce
  • 2 tablespoons Fresh coriander leaves chopped
  • as required Grated cottage cheese (paneer)
  • as required Sour cream
  • as required Sauce Mexican
  • For topping Processed cheese grated
  • For topping Mozzarella cheese grated
  • for garnishing Black olives


  1. Preheat oven to 200ºC.
  2. Heat oil in a non-stick pan. Add green chillies and tomato and mix well. Add chilli flakes, dried oregano and salt and mix well. Add rajma paste and red chilli sauce, mix and cook for a minute. Add coriander leaves, mix and cook till thick.
  3. Place each tortilla on a worktop. Spread some red kidney bean mixture on one side of tortilla, top with some cottage cheese and sour cream, roll and seal the edges.
  4. Layer a glass baking dish with some Mexican sauce and place two enchilada rolls over. Spread some Mexican sauce over and sprinkle a little processed cheese and mozzarella cheese. Top with some black olive slices.
  5. Place the glass baking dish in the preheated oven and bake for 10 minutes.
  6. Serve hot.

Nutrition Info

Calories 1171
Carbohydrates 148.3
Protein 49.8
Fat 41.9
Other Fiber Fiber- 16.3gm