How to make Jain Enchiladas -
Another Mexican dish modified especially for Jains.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn tortillas (मकई के टौरतिया), Red kidney beans (rajma) (राजमा)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Jain Enchiladas checkout Veggie Enchiladas. You can also find more Main Course Vegetarian recipes like Paneer Nazakat Badami Paneer Masala - SK Khazana Titori Khoya Matar
Jain Enchiladas Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Jain Enchiladas Recipe
Corn tortillas 4-6
Red kidney beans (rajma) paste ½ cup
Oil 1 tablespoon
Green chillies chopped 1 teaspoon
Tomato finely chopped 1 medium
Red chilli flakes 1 teaspoon
Dried oregano 1 teaspoon
Salt to taste
Red chilli sauce 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Grated cottage cheese (paneer) as required
Sour cream as required
Sauce Mexican as required
Processed cheese grated For topping
Mozzarella cheese grated For topping
Black olives for garnishing
Method
Step 1
Preheat oven to 200ºC.
Step 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.
Step 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.
Step 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.
Step 5
Place the glass baking dish in the preheated oven and bake for 10 minutes.
Step 6
Serve hot.
Nutrition Info
Calories : 1171 Kcal
Carbohydrates : 148.3 gm
Protein : 49.8 gm
Fat : 41.9 gm
Other : Fiber- 16.3gm
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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.
