Vegetarian Enchiladas

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NOTE: This recipe is for slightly spicy enchiladas. However, it can be made less spicy by putting less of dry red chilly or even skipping it if you like & putting less red chilly powder. Red Chilly flakes can also be reduced though would recommend to add some red chilly powder & some chilly flakes from flavor perspective. Feel free to add more/less of anything as per your liking and Enjoy the dish!!

VEG ENCHILADAS

Serving Size: 2-3 people

Ingredients:

Tomato & Chilly Puree:

4 Tomato

2-3 Dry red chilly (soaked in hot water preferably)

1/2 cup hot water

1 tsp Red chilly powder


Enchilada Sauce:

Puree(from above)

2-3 Tbsp Oil (Olive Oil or Vegetable oil) 

3 Tsp Maida (All Purpose Flour)

1/2 cup water

Salt to taste

1 tsp Oregano

1/4tsp Chilly Flakes

1 tsp Dry Basil

1 tsp Red Chilly powder

1 tsp Cumin powder (Jeera) 

2tsp ketchup


Filling:

1 cup boiled & salted Rajma (red kidney beans) (Boil preferably little more than 1/2 cup of Rajma to get 1 cup after boiling. If you take 1 cup Unboiled rajma then also no harm just that quantity will be little higher.)

1/2 cup chopped onion. ( 1 small/medium onion chopped should do the work)

1/4 cup chopped coriander(Cilantro)/dhania (optional but good for taste)

1/2 cup Spring Onion (optional)

1/4 cup Enchilada Sauce

Salt to taste


Enchilada Rolls & Baking:

3-4 Corn/Wheat/Multigrain Tortilla  [In many cities of India you may not have access to Tortilla or may not want to buy for any reason. In that case can also use homemade Chapati/Parantha or any kind of Indian bread eaten with curry ]

2-3 Cheese Cubes (You can also substitute Cheese with Paneer (Cottage Cheese) to add texture and reduce overall cheese involved)

Filling

Enchilada Sauce


Recipe:

  • First we will make the Tomato & Chilly Puree

  1. We will be using Blanched tomatoes here for the puree. To blanch this link can be followed: https://youtu.be/-ac4UrX-gi8 .

    However, to summarize:
    • Take the tomatoes and make a slightly deep X cut at bottom of tomato (not connected to stem) .
    • Boil water in a pot/pan and put the tomatoes in boiling water for 30seconds.
    • After 30seconds turn off the gas and put the tomatoes into ice water and leave it for 1-2mins.
    • Finally peel the skin off tomatoes by using the openings where X was made

  2. In a blending jar put the 4 blanched tomatoes , dry red chilly, 1/2 cup hot water (can reuse the boiled water used for tomato) & red chilly powder. Blend the mix till almost smooth puree.

  •  Once Puree is ready, lets start preparing the Enchilada Sauce

  1. In a pan add 2-3 Tbsp Olive Oil (or any oil you have) and let it warm. 
  2. To the oil add 3 tsp all purpose flour (maida) and stir it well till smooth (approx 1-2 min cooking)
  3. We have not added Garlic but if you want, you can add some garlic too at this stage.
  4.  Finally, add the tomato & chilly puree prepared earlier and mix it well 
  5. Also add 1/2 cup water, salt to taste(around 3/4 tsp salt can be added), 1/2-1 tsp red chilly powder, 1 tsp cumin powder (jeera powder) and mix.
  6. Season the sauce further by adding 1tsp of dry basil & oregano & 1/4 tsp of chilly flakes (These are suggested values but you can add more/less as per your liking. I usually just add without measuring)
  7. Mix the sauce and Would recommend tasting once at this stage. Depending on taste can add more salt if needed as well as Oregano/ chilly flakes.
  8. Cook the sauce for 1min approx and add 2 tsp Ketchup to it + Mix
  9. Now cover the sauce and let it cook for 6-7 min. 
  10. In case your sauce has become bit too dry you can add more water (1/2 cup) to it & adjust the seasoning accordingly
  11. Stir the sauce 1-2 times in between to ensure it does not stick much. After around 6min turn off the gas and keep the sauce aside.

  • Next step is preparing the filling

  1.  In a bowl add boiled Rajma (red kidney beans)& chopped onions. If you want can also add some coriander & spring onion too & mix everything.
  2. To the above, add 1/4 cup of the prepared enchilada sauce and taste the filling after mixing
  3. Add some salt to the filling and the filling is ready.

  • Finally, lets prepare the Enchilada Rolls & bake them

  1. Prepare the enchilada rolls by putting some filling on the tortilla wrap and grating some cheese on top of it.
  2. Roll the tortilla after putting the filling and keep the rolls aside.
  3. Time to Bake - Take a baking tray and put a layer of the enchilada sauce at the bottom of it first. On top of it put the tortilla rolls. To make it easy to manage can cut the roll into half inside the tray once too.
  4. On top of each roll put some enchilada sauce and spread it on the roll.
  5. After the sauce spread the remaining filling on top of the rolls.
  6. Finally, put the remaining sauce over the rolls/fillings and spread it well.
  7. Grate some cheese on top (Or cheese & Paneer) & bake for 25minutes at 180C . (Pre-heat the oven for around 8min at 180C before putting the tray).
  •  Enchilada is ready to eat. Enjoy!!!!


Source: https://youtu.be/qGPsT5jzjqM

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