I have a food group called Foodies Central and we keep having some activity or the other.
Recently we started a challenge group on WhatsApp where one person mentors a recipe and the others have to follow it.
The Enchilada recipe featured here was mentored by me and received fabulous feedback. It’s an amalgamation of quite a few recipes I already make.
MEXICAN SAUCE
1 big red capsicum
4 tomatoes
4 dry Kashmiri red chilies (Adjust as per spice preference)
10-15 garlic
salt
Olive oil
1 big red capsicum
4 tomatoes
4 dry Kashmiri red chilies (Adjust as per spice preference)
10-15 garlic
salt
Olive oil
1. Chop tomatoes, capsicum, garlic. Big pieces are fine
2. Sauté tomatoes, capsicum, garlic and red chillies together in olive oil in high flame. Keep the flame high and keep mixing.
3. The mix needs to char a bit but be careful not to burn it.
4. Blend it in a mixer with minimum water
ENCHILADA SAUCE
1 bay leaf
1 large onion chopped
15 garlic cloves chopped
10 tomatoes
1/2 readymade tomato purée pkt
1 tbsp dried oregano
1 tbsp coriander powder
1 tsp jeera powder
1/4 TSP cinnamon powder
1/2 tsp red chilli flakes (adjust as per ur spice level)
1tsp smoked paprika (or kashmiri chilli powder)
1/2 TSP sugar
salt
Olive oil
1 tbsp maida
1 bay leaf
1 large onion chopped
15 garlic cloves chopped
10 tomatoes
1/2 readymade tomato purée pkt
1 tbsp dried oregano
1 tbsp coriander powder
1 tsp jeera powder
1/4 TSP cinnamon powder
1/2 tsp red chilli flakes (adjust as per ur spice level)
1tsp smoked paprika (or kashmiri chilli powder)
1/2 TSP sugar
salt
Olive oil
1 tbsp maida
1. Blanch tomatoesin boiling water till the skin splits.
2. Puree the blanch tomatoes.
3. In a pan, heat olive oil and add the bay leaf, onions and garlic. Sautée to pink
4. Add the tomato, pkt purée, dried herbs, sugar, spices and salt.
5. Cook till tomatoes are soft. Add some maida to thicken the sauce. Adjust seasoning. Let it cool.
INGREDIENTS
Enchilada sauce
4 Tortillas ( Tex Mex Salsalito)
1 cup grated Mozzarella cheese (Britannia cheeza)
1/2 cup Boiled rajma
1/4 cup Boiled corn
1/4 cup sauteed bell peppers
500gm boneless chicken / 350gm paneer
Mexican sauce
Mexican seasoning
Enchilada sauce
4 Tortillas ( Tex Mex Salsalito)
1 cup grated Mozzarella cheese (Britannia cheeza)
1/2 cup Boiled rajma
1/4 cup Boiled corn
1/4 cup sauteed bell peppers
500gm boneless chicken / 350gm paneer
Mexican sauce
Mexican seasoning
METHOD
1. Brush a thin layer of enchiladas sauce on the baking tin/glass bowl
1. Brush a thin layer of enchiladas sauce on the baking tin/glass bowl
2. Toast the tortillas slightly
3. Lay out the tortilla on a plate, on one side, add the chicken/veggie mix in a line, top with cheese, sprinkle Mexican seasoning. Roll the tortilla. Lay it flat on the tin/bowl with folded side underneath
4. Top with enchilada sauce (should be room temp) and add cheese on top.
5. Bake at 180 for 15 mins till cheese melts 6. If u do not have an oven then place the time on a pan and cover with foil. Place gas on sim and let the cheese melt. Or u can also melt the cheese in a micro (use a micro safe dish)
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