Mexican Enchiladas


The ideal enchilada consists of a hearty filling, a smooth and chewy corn tortilla, and a heavenly sauce.

Ingredients :

For Tortillas 

  • 1/2 Cup Maida
  • 1/4 Cup Milk
  • Salt to Taste

For Tomato Sauce

  • 1 Cup Tomato Puree
  • 1 Tablespoon Tomato Ketchup
  • 2 Teaspoon Olive Oil
  • 1 Teaspoon Oregano
  • 1 Teaspoon Chili Flakes
  • 1 Teaspoon Pepper Powder
  • Salt to Taste

For Filling

  • 1 1/2 Cup Mixed Veggies can also use Baby corn, Asparagus, French beans, Zucchini, Bell Peppers all Finely Chopped.
  • 1 Cup Cottage Cheese/ Paneer and Mozzarella Cheese
  • 1/2 cup boiled Rajma
  • Salt to Taste
  • Black Pepper to Taste
  • Red Chili Flakes to Taste
  • Mixed Italian Herbs to taste
  • Mozzarella Cheese for Garnish

Instructions :

For Tortilla

  • Mix all of the components and knead to a tender dough. Divide into same balls and flatten it to four tortillas. Roast man or woman tortilla very gently from each facet on warm griddle and hold aside.

For Stuffing

  • Chop all of the veggies and vicinity them in boiling water for 2 minutes besides bell peppers and drain. Add those semi cooked greens with bell peppers and relaxation of the components to put together the stuffing. Mash the rajma with lower back of the spoon, this may assist the complete stuffing to paste together

For Sauce

  • Heat olive oil in pan and upload tomato puree, tomato ketchup. Add little water to the sauce consistency. Add salt, oregano and pink chili flakes.
  • Grease a baking tray with mild oil. Preheat the oven. Now placed 2 tsp of stuffing in every tortilla and roll it tightly.
  • Repeat with all tortillas. Arrange the rolled tortillas in baking tray and cowl it with sauce. Add grated mozzarella cheese, a piece of olive oil and bake at two hundred stages centigrade for 10 mins till the cheese melts.


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