Veg. Enchiladas - Mexican Recipe

 

 

Enchiladas, traditionally means rolled tortilla, which is made of corn flour (maize flour) and are stuffed with meat or fish and covered with tomato and chilli sauces. Enchilada has its root from Mexico which dates back to meso-american culture (also known as Aztec times).

Traditionally, people living near lakes and ponds in the valley of Mexico, rolled small fishes inside corn tortillas and ate them after dipping them in a chilli sauce. Enchiladas soon became a common street food item in Mexico, thus, many varieties and variations were derived. Now cheese and different veggies are also added in enchilada, in fact a vegetarian version is also very popular.

Today we will make the vegetarian version, veg enchilada recipe in our home, our way and enjoy this mexican dish right at our home. I have broken the preparation into different parts making it easy for you to follow and make each part and at the end assemble everything together. So what are you waiting for, Let's Begin.........

Ingredients and Steps:

Making the Tortilla

 

 

 

Take a big mixing bowl

• Add 1 cup maize flour (corn flour)
• Add 1 cup maida (all purpose flour)
• Add 1 tsp salt
• Add 2 tbsp butter

Mix everything together.

• Add boiling hot water (little by little - as required)

Mix and bind together using a spatula (as water is too hot)

Form a soft fluffy dough out of the mixture and cover it with a damp cloth, let it rest for 15 - 20 minutes.

Making the Chilli Sauce

 

Heat up a pan.

• Add 2 tbsp olive oil

Once oil gets hot over low heat

• Add 1 tbsp maida (refined flour)
• Add 1 tbsp smoked paprika (alternate: normal red chilli powder)

Stir for few seconds.

• Add 12 - 15 cloves of garlic
• Add 8 - 10 whole red chilli (de-seeded)

Give it a stir.

• Add 1/2 medium size onion (chopped)
• Add 2 tomatoes (roasted over fire, peeled and chopped)

Stir everything properly.

• Add 1 cup vegetable stalk
• Add 1 tsp coriander powder (dhania)
• Add 1/2 tsp cumin powder (jeera)

Cook for about 3 - 5 minutes.

• Add salt as per taste
• Add 1/2 tsp black pepper corns (kala mirch - whole)
• Add 10g dark chocolate
• Add 1/2 tsp sugar

Stir everything properly and let it cool down properly before we can grind them to make a paste.

While the chilli sauce ingredients are cooling, we will make our filling.

Making the filling

 

 

Heat up a pan. 

• Add 1 tbsp oil
• Add 2 cups rajma (boiled kidney beans, alternate: red beans)
• Add 1 tsp red chilli powder (alternate: paprika)
• Add 1 tsp oregano
• Add 1 tsp cumin powder (jeera powder)
• Add salt as per taste
• Add 2 tbsp frozen sweet corn (optional)

Roast in high flame for 2 - 3 minutes.

• Add 100g paneer (small cubes - cottage cheese)

Stir for another 2 - 3 minutes

• Add 1/2 cup vegetable stock (alternate: water)

Stir and cook for another 1 minute.

Turn of the flames. 

• Add 1/2 capsicum (chopped)
• Add 1 onions (fine chopped)
• Add 2 green chillies (chopped)
• Add 2 tbsp coriander leaf (fine chopped)

Mix it properly and keep the filling aside, to be used later. 

Now take a plastic sheet, fold it like a book.

 

Grease the inner sides with some oil.

Make a ball out of the tortilla dough.

 

Flatten it a little by pressing with your hand.

Place the flatten dough on one side of the plastic.

Cover it with other side.

Roll it using a rolling pin.

Make a 7" to 8" round tortilla.

 

Heat up a non stick pan, once the pan is good hot.

Place the tortilla and cook for 15 - 20 seconds in high flame.

Flip it and roast the other side again for 15 - 20 seconds.

Once tortilla is cooked from both side, take them out and keep it on a plate, cover it with damp cloth.

Cook all your tortillas in the similar way. (If you are following my measurements then you will get 7 - 8 tortillas made, each of 7" to 8"). Tortilla is ready.

Chilli sauce is grind and blended to form a thick paste and thus chilli sauce is also ready.

The vegetables for filling is also ready.

 

Finally - Let us assemble everything quickly.

Before assembling make sure the tortillas are soft, if by any chance they get hard, then just run them over the gas flame once like making a chapati and they will become soft, also do note that many people fry the tortillas, but today we are not making the fried tortilla version. Let us assemble.

Take a chopping board or a big plate for assembling.

1. Place a tortilla on it.
2. Apply the chilli sauce, all over the tortilla. (just like pizza sauce is applied on pizza).
3. Add little stir fried vegetables in the middle of the tortilla.
4. Add 2 tbsp mozzarella cheese.
5. Add 1 tbsp cheddar cheese.
6. Roll it tightly.
7. Make the rolls out of all the tortillas.

Lastly, we have to bake the enchiladas to finish our cooking.

1. First, make the chilli sauce thin by adding 1/2 cup to 1 cup vegetable stock and blending it to get a thin paste. You can add salt if required, to adjust the flavor.
2. Now, take a rectangle baking tray.
3. Put some thin chilli sauce on the bottom. Spread it properly all over the base.
4. Make sure enough chilli sauce is present, so that the tortilla rolls do not burn while baking.
5. Place the filled, rolled tortillas one after the other. (As many as you can fit, as per the size of the tray, the rest you can bake in a second batch).
6. Pour more chilli sauce on top of the rolled tortillas, so that they are covered and coated from the top too.
7. Put some grated cheddar and mozzarella cheese on top.
8. Bake it on a pre-heated oven at 200 ०C with both top and bottom rods on.
9. Bake it in the same 200 ०C for 10 - 11 minutes.

 

Veg. Enchiladas is ready.