|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|
|Paneer||750 Gram, grated|
|Wholegrain mustard/Mustard powder||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Processed cheese||1⁄2 Cup (8 tbs), grated|
|Basic tomato sauce|
|Tomato puree||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Garlic||25 Gram, chopped|
|Fresh coriander||2 Tablespoon|
|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