Indian Style Enchiladas

Foodie.Rishika's picture

Mar. 04, 2013


Paneer 1 Pound
Cumin 1/2 Teaspoon , roasted and powdered
Onions 2 Medium , chop
Green chiles 6 Medium , chop
Tomato 1 , chop
Tomato 1 Kilogram , chop
Garlic cloves 6 , ground
Chili powder 1/2 Teaspoon
Butter 1 Tablespoon
Salt To Taste
Flour 250 Gram
Baking powder 3/4 Teaspoon
Salt 1/2 Teaspoon
Water 1/2 Cup (8 tbs)
Ghee 4 Tablespoon
Cream 1/4 Liter
Ajwain 1 Tablespoon , powdered



1. Preheat oven to 180 degrees Celsius and grease a baking dish.


2. For the filling: In a frying pan, heat oil and fry the onions until translucent.

3. Add green chilies and 1 chopped tomato and cumin powder and fry for a minute.

4. Add the paneer and salt and remove from heat.

5. For the sauce: In a pot, add the rest of the tomatoes and liquidize. Once done, strain.

6. Heat the butter in a separate skillet and fry the garlic. Make sure it does not burn.

7. Add chili powder and the tomato puree and boil until thick. Adjust salt.

8. For the pancake: Mix all the ingredients together to make a soft dough. Add water as required.

9. Make small balls off the dough and roll with a rolling pin.

10. On a flat pan on medium heat, add ghee and cook the rolled out dough on both sides for 2 minutes.

11. Remove from the pan and place some filling in the middle and roll.

12. Arrange the enchiladas in a greased baking dish.

13. Pour the tomato sauce over the enchiladas and top with the cream.

14. Pop into the oven for 15-20 minutes.


15. Remove, plate and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 409Calories from Fat 110

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 465 mg19.38%

Total Carbohydrates 62 g20.7%

Dietary Fiber 3 g12%

Sugars 19 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet