How to make Enchiladas -
Tortillas rolled with arrabiata sauce and served with green chillli salsa.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tortillas (तौरतिया ), Arrabiatta sauce
Cuisine : Mexican
Course : Main Course Vegetarian
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For more recipes related to Enchiladas checkout Veggie Enchiladas, Jain Enchiladas. You can also find more Main Course Vegetarian recipes like Lobio, Cabbage Foogath, Labra, Khatu Meethu Estew.
Enchiladas Recipe Card
Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Enchiladas Recipe
Tortillas 3
Arrabiatta sauce 3 tablespoons
Extra virgin olive oil 2 tablespoons
Mozzarella cheese 50 grams
Green chilli sauce
Bhavnagri green chillies roasted 15-20
Tomato,roasted 1
Pickled jalapenos 3-4
Olive oil 2 tablespoons
Garlic 8-10 cloves
Onion chopped 1 medium
Salt to taste
Method
Step 1
Preheat oven to 200°C. Spread 1 tbsp arrabiata sauce on each tortilla and roll each of them loosely. Place them in a baking dish.
Step 2
Drizzle extra virgin olive oil over them. Grate some mozzarella cheese over them, then tear off some cheese and put them over the tortillas. Bake them in the preheated oven for 15 minutes.
Step 3
Cut off the stems of roasted bhavnagri chillies and put them into a mixer jar. Add roasted tomato, jalapenos and grind coarsely with a little water. Transfer into a bowl.
Step 4
Heat 2 tbsps extra virgin olive oil in a non stick pan. Add garlic and onion and saute till soft. Add the ground roasted chilli mixture and salt and mix well. Pour the salsa over the enchiladas and bake in the hot oven till the cheese melts. Serve hot.
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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.
