Baked · Cheese · Dairy · Fusion · Main Course · Mexican · Vegetarian

Paneer Enchiladas/Cottage cheese Enchiladas infused with Indian flavours


Most Indians seem to love Mexican food because their food is hot & tangy just like most Indian dishes. Some days back, I got busy watching movies at the cinema & the thought of coming home & cooking did not seem very pleasant. So I was walking around in the supermarket looking for some ready meal to pick on the way back. My eyes fell on some yummy looking Chicken Enchilada’s. I picked them up since I could not resist having a spicy meal. It was so yummy that I wanted more.

Making enchilada’s has been on my list of recipe’s to be tried from a long time. One of the first recipe’s sent in by a friend Pratibha. This happens to be her kids favourite. Her recipe involves making enchilada’s with chapatis’ instead of tortilla’s & her recipe had more Indian ingredients to it. Since K loves Paneer, I decided to make Paneer enchilada’s but I altered the recipe sent in by Pratibha to my liking. I also included some Jalapeños to add some extra zing to this.

Yummy paneer enchilada's out of the oven... :)

The Indian flavours blended really well into the sauce & my variation turned out real well. Hot & yummy :).

Note: For those who plan to make this with Chicken, cook the chicken before mixing it with the prepared sauce.

Ingredients: (Serves 2, Makes 4 Enchiladas)      Preparation Time: 30 mins (Includes time for sauce preparation)
Tomatoes – 5-6 medium-sized puree’d, should make about 250 ml tomato puree, I used 250 ready Passata
Tortilla’s – 4 medium-sized,
Garlic – 2 cloves, finely chopped
Onion – 1 small-sized, finely chopped
Red Chilli powder – 3/4 tsp or more, based on the kind of red chilli powder you have with you. I ended up adding just 3/4 tsp as I have some homemade red chilli powder passed on to me by a friend & its HOT!
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Sugar – 1/2-1 tsp, based on your taste
Cottage cheese – 225 gms, crumbled into small pieces
Grated cheese – 100 gms
Jalapeños – 6-8, medium-sized
Cooking oil – 1 tbsp + 1 tsp
Salt to taste

Method:
Heat oil in a fry pan/ small pot. Set heat to medium. Add the chopped onions when the oil is hot. Add some salt to accelerate the onion frying. When the onions are translucent add the garlic & fry for a minute.

Next add the tomato puree, let it come to a boil, then simmer. Add salt to taste along with cumin & coriander powder. Mix well. Keep stirring in between. After about 2-3 minutes add red chilli powder. Mix well. Taste & check if the sauce is hot enough for you. Else add more red chilli powder. Add the sugar. Mix well.

Tip: If the tomatoes are too tangy then add some more sugar.

Let the sauce cook & simmer till the raw flavours fade away & the sauce begins to thicken. It should have the consistency of tomato ketchup.If it thickens beyond that add some water & mix well. Turn off the heat & keep the sauce aside.

Heat another fry pan for heating the tortilla’s. Meanwhile add 1/4 of the prepared sauce to the crumbled paneer.

Add 1/4 of the sauce into the crumbled paneer..

Sprinkle some salt for the paneer. Mix well. This will be the filling. Keep aside.

The fry pan should be hot by now. Add a few drops of oil, maintain the heat to medium & dip the tortilla into the prepared sauce just so that it has a light coating of the sauce on both sides, add this tortilla to the fry pan & fry on both sides for just about a minute.

 

Transfer this tortilla to a plate or worktop & add 2-3 spoons of the paneer filling. Roll up the tortilla & place it in a baking tray. Make the other 3 in the way & place them next to each other as shown. Make sure you use a baking tray/glass vessel where they fit snuggly.

Tip: If you find the method of dipping the tortilla into the sauce &  frying them messy then fry them without dipping them into the sauce. I like dipping in the sauce method as this is more flavourful.

Pre-heat the oven to 180 degrees C.

Once you have lined up all the tortilla’s, pour the rest of the sauce over the top of these lined up beauties. Spread it around evenly with a spatula. Spread the jalapeños on top. Now spread the grated cheese as the final layer. Place the dish/tray in the centre of the oven & then bake this for 10 – 12 mins.

Serving Suggestions:
Serve hot.

Paneer Enchiladas/Cottage cheese Enchiladas infused with Indian flavours...

Enjoy with some beer or a nice cocktail by the side.. 🙂

If you liked this recipe you may also like other recipe’s like – Mushroom WrapsGreek Souvlaki wrap with salad & tzatzikiSweet n Spicy Spinach Chicken – Chinese stylePepper chicken in cream and basil with roast potatoes etc

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