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Cheesy Enchiladas

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  Sunflower oil 3 Tablespoon
  Wheat tortillas/Corn tortillas 12
  Tomato sauce 2 Cup (32 tbs) (Basic, Prepared)
  Hot chili powder 1 Teaspoon
  Cheddar cheese 1 Cup (16 tbs), grated
  Chopped fresh coriander 1 Tablespoon, chopped
For filling
  Paneer 750 Gram, grated
  Wholegrain mustard/Mustard powder 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Pepper 1
  Processed cheese 1⁄2 Cup (8 tbs), grated
  Basic tomato sauce  
  Tomatoes 750 Gram
  Tomato puree 2 Tablespoon
  Olive oil 2 Tablespoon
  Salt 1 Teaspoon
  Garlic 25 Gram, chopped
  Green chili 1
  Fresh coriander 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Fresh black pepper 1 Teaspoon

Pre-heat the oven to 190°c.
Grease a large, shallow ovenproof dish.
To make the filling, mix all the ingredients in a bowl; set aside.
Heat oil in a heavy frying pan.
Using tongs, carefully place one tortilla at a time in the hot oil.
Hold for 3-5 seconds until softened.
Quickly turn over the tortilla and repeat on the second side.
Drain on an absorbent kitchen paper and then wrap in a napkin to keep warm.
Cook each tortilla in the same way, wrapping in the napkin to keep warm.
Divide the filling between the warm tortillas, roll up and pack together, seam-side down, in the dish.
Stir, the chilli powder into the cooked tomato sauce, pour over enchiladas, and sprinkle with cheddar cheese.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for a further 15 minutes to brown

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Cheesy Enchiladas Recipe