Cheesy Enchiladas Recipe
Ingredients
| Sunflower oil | 3 Tablespoon | |
| 12 wheat or corn tortillas | ||
| Tomato sauce | 2 Cup (16 tbs) | |
| 1 tsp of hot chilli powder | ||
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| Coriander | 1 Tablespoon, chopped | |
| Paneer | 750 Gram, grated (FILLING) | |
| 1 1/2 tsp wholegrain mustard or mustard powder | ||
| Garlic | 2 Clove (5gm), finely chopped (FILLING) | |
| Pepper | 1 (FILLING) | |
| Processed cheese | 1/2 Cup (16 tbs), grated (FILLING) | |
| BASIC TOMATO SAUCE | ||
| Tomatoes | 750 Gram (FILLING) | |
| Tomato puree | 2 Tablespoon (FILLING) | |
| Olive oil | 2 Tablespoon (FILLING) | |
| Salt | 1 Teaspoon (FILLING) | |
| Garlic | 25 Gram, chopped (FILLING) | |
| Green chilli | 1 (FILLING) | |
| Coriander | 2 Tablespoon (FILLING) | |
| Sugar | 1/2 Teaspoon (FILLING) | |
| Black pepper | 1 Teaspoon (FILLING) | |
Directions
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
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
Chef
