Traditional Enchilada is a corn tortilla, rolled with filling and topped with a chilli pepper sauce. I have tried many different variations of the sauce like Corn Sauce, Tomatillo Sauce and Tomato Sauce. The basic method of assembly is the same, but different sauces give it a completely different dimension.

Ingredients

Method

1. Wash mushrooms and discard the stems. Slice them coarsely.



2. Wash zucchini and cut it in diagonal long pieces.



3. Thaw the corn if frozen and wash the spinach leaves.
4. Heat a frying pan with a tbsp of oil and stir fry all the vegetables on high heat, stirring constantly.
5. Once they start to brown, turn off the heat. Keep aside the stir fried vegetables.



6. Warm the tortillas in the frying pan with some oil so that they are easy to ply. Use generous amount of oil for best results.





7. Heat the refried beans and keep aside.
8. Spread about 1 tbsp of refried beans in the middle of the tortilla as if you are going to roll it. Top it with a spoonful of stir fried vegetables and pickled jalapenos.



9. Fold the tortilla and place it in a baking dish, with open ends facing down. Repeat with other tortillas.



10. Spoon enchilada sauce over the rolled tortillas, covering them completely. Top it with the cheese.



11. Cover the baking dish tightly with aluminum foil. Bake it in a preheated oven at 350 degrees Fahrenheit for about 25 minutes. Uncover the dish and bake it again for 10 minutes.
12. Take it out of the oven and Enchilada is ready to serve with a Mexican hot sauce on the side.

Notes

1. If you don’t have Mexican cheese, use mozzarella cheese.
2. Feel free to use any vegetables inside the tortilla. Chopped olives go very well in Enchiladas.
3. Sometimes I replace refried beans with the grated cottage cheese and it still tastes good. It tastes different but it’s still good.

Summary

Recipe Name

Enchilada

Author Name

Ruchi Garg

Published On

2012-03-19

Total Time

50M

Average Rating

5 Based on 1 Review(s)