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Mexican Enchilada Filling

Veggie.Lover's picture
Tortilla filling
  Grated onion 1⁄2 Cup (8 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Enchilada sauce  
  Minced onion 2 Tablespoon
  Butter/Oil 2 Tablespoon
  Flour 1 Tablespoon
  Cooked tomatoes 1 Kilogram
  Garlic 5 Clove (25 gm), crushed
  Peas/Spinach 1 Cup (16 tbs), cooked
  Bread slice 2
  Chili powder 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Chili sauce 1⁄2 Tablespoon
  Grated cheese 2 Tablespoon, grated

Brown onion in hot fat.
Stir in flour.
Make a sauce of medium thickness.
Then stir in rest of the ingredients.
Put a large spoonful of tortilla filling on each tortilla and roll up.
Arrange on serving dish.
Cover with steaming hot sauce and sprinkle with remaining filling, cheese and red chillies.

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Mexican Enchilada Filling Recipe