The spicy and yummy Mexican dish Enchilada is a corn or flour Tortilla rolled around a filling and covered with a chili and tomato sauce.Fillings include combination of vegetables and when topped with cheese they taste good. We tried this recipe of home made enchilada sauce and the baked enchilada. I like to share this recipe and I am sure this is another dish which will be enjoyed by all for its taste.
METHOD
Cut onion to thin slices. Julienne the peppers. (diced carrot, zucchini can also be used)
Heat oil in a pan, add the vegetables and saute.
When the vegetables are cooked, add a tablespoon of sauce and mix.
Spoon 2 tablespoon of cooked vegetables into each tortilla.
Wrap and place in a baking tray.
When the tray is full, spoon the sauce on top of the wrapped tortillas.
Sprinkle the top with cheese.
Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when half way done cooking.
INGREDIENTS FOR SAUCE
METHOD FOR HOME MADE ENCHILADA SAUCE
Heat oil in a pan. Add flour and chili powder and allow to cook for a minute or two.
Add cumin, garlic powder, onion powder and salt and mix.
Dissolve tomato paste in 2 cups water and add to pan. ( this makes 3 1/2 cups of tomato sauce)
Stir well to combine and cook for 20 minutes stirring occasionally.
| Tomato paste | 8 ounce can |
| All purpose flour | 2 tblsp |
| Red chili powder | 2 tblsp |
| Cumin | 1/2 tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1/2 tsp |
| Oil | 2 tblsp |
| Salt | To taste |
Heat oil in a pan. Add flour and chili powder and allow to cook for a minute or two.
Add cumin, garlic powder, onion powder and salt and mix.
Dissolve tomato paste in 2 cups water and add to pan. ( this makes 3 1/2 cups of tomato sauce)
Stir well to combine and cook for 20 minutes stirring occasionally.
INGREDIENTS FOR ENCHILADA
| Flour tortilla | 8 to 10 no |
| Red,yellow & green pepper | 1 each |
| Onio n | 1 no |
| Cheese | 1 cup or more |
| Enchilada sauce | 3 cups |
METHOD
Cut onion to thin slices. Julienne the peppers. (diced carrot, zucchini can also be used)
Heat oil in a pan, add the vegetables and saute.
When the vegetables are cooked, add a tablespoon of sauce and mix.
Spoon 2 tablespoon of cooked vegetables into each tortilla.
Wrap and place in a baking tray.
When the tray is full, spoon the sauce on top of the wrapped tortillas.
Sprinkle the top with cheese.
Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when half way done cooking.
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