Enchiladas

This is another thing we learnt at the Mexican cooking class mentioned here. It was delicious, perfect tasting and definitely a keeper. The kids loved it, we loved, friends who ate it loved it... you get the message...

Enchiladas are corn/flour tortillas with a filling and a spicy sauce poured on top. Now when it is said so generally, you can imagine the variety that can come up in terms of fillings. It can be meat, vegetarian, beans, cheese, vegetables etc etc either individually or in combinations....

Simple to make it calls for easy ingredients.

INGREDIENTS:

20 grams Butter

1 small Onion diced

2 cloves Garlic chopped

1 cup cooked Spinach ( squeezed)

100 grams Ricotta Cheese or Paneer

50 grams Cheddar Cheese

4 Corn Tortillas (recipe below)

For the Enchilada sauce:

1 teaspoon Oil

2 tablespoons Onions finely diced

1 tablespoon finely chopped Garlic

1 teaspoon Red Chilli paste

150 grams Blanched tomato puree

How to make the red chilli paste:

Soak about 5 fresh or dry red chillies (minus the stem) in 2 tablespoons of vinegar for 24 hours and grind to a paste.

How to make the corn tortillas:

1 cup Cornmeal flour

2 cups all purpose Flour

Salt to taste

Mix the two flours and salt well. Add in water a little at a time till a stiff dough forms. Roll out like chapatis and cook for a minute on each side on a hot griddle.

METHOD:

For the sauce:

Heat the oil.

Saute onion and garlic for a few minutes

Add the chilli paste and mix for a minute. Add a few tablespoons of water every now and then to avoid it getting dry.

Add salt to taste.

Now add the tomato puree and cook for 5 more minutes

For the enchiladas:

Melt butter in the saucepan.

Add onion and garlic and cook till translucent.

Stir in spinach and cook for a couple of minutes longer

Take off the heat and add in the ricotta cheese or paneer.

Assembly:

Heat the corn tortilla for a few seconds on the pan. This makes it pliable.

Place about 3 tablepoons of spinach filling on each tortilla.

Roll up and place seam side down in a baking dish.

Pour enchilada sauce over and sprinkle with cheddar cheese.

Bake/ grill till cheese is all melty.