Corn Enchiladas recipe with step by step photos
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Enchilada is a famous mexican savoury dish, we have made corn enchiladas. Soft crepe filled with tast mixture of corn and vegetables in white sauce and then it is baked with a sauce on top and to make it even tasty we have added cheese. If you like enchiladas given below are some recipes that you surely should try :
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For preparing the pancake batter for Enchiladas, in a deep bowl take refined flour.
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Add salt and ¾ cup of water.
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Whisk well until no lumps remain and the pancake batter is ready.
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Grease a 125 mm. (5") diameter non-stick pan with melted butter.
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Pour a ladleful of the batter.
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Tilt the pan around quickly so that the batter coats the pan evenly.
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When the sides start to peel off, turn the pancake around.
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Cook the other side for 30 seconds using a little melted butter.
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Remove in a plate and keep aside.
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Repeat steps 5 to 9 to make 5 more pancakes. Keep aside.
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For the Corn enchiladas filling, heat the oil in a broad non-stick pan. You can also make use of butter if you like
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Once the oil is moderately hot, add the garlic.
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Add onions.
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Sauté on a medium flame for 2 minutes or till the onions are soft and translucent.
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Add the capsicum. To make the stuffing more colorful, add some bell peppers.
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Sauté on a medium flame for 2 minutes.
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Add the chilli flakes. Add as per the spice level you prefer.
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Add corn. For this recipe, we have boiled the corn kernels in a microwave before adding.
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Sauté on a medium flame for 1 minute.
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Add the white sauce. Refer this recipe with detailed step by step photos to learn how to make White sauce.
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Add a little salt.
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Mix well & cook filling for corn enchiladas on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
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For the tomato sauce of fresh corn enchiladas, transfer the tomatoes in a mixer jar.
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Add onions and garlic.
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Blend till smooth without using any water. Keep aside.
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Heat the oil in a broad non-stick pan.
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Once the oil is hot, add the spring onion whites.
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Also, add the greens and sauté on a medium flame for 30 seconds.
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Furthermore, add the tomato-onion mixture.
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Add red chilli flakes and chilli powder.
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Add salt and sugar.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
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To prepare the Mexican corn enchiladas, divide the stuffing into 6 equal portions. Keep aside.
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Place a pancake on a clean, dry surface.
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Put a portion of the corn stuffing in the centre.
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Sprinkle 1 tbsp of cheese evenly over it. Instead of processed cheese, you can make use of any other cheese variety like mozzarella, cheddar or feta.
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Fold one side over the other to make a roll.
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Repeat step 2 to 5 and make 5 more pancakes.
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Pour ¼ cup of prepared tomato sauce in a baking dish and spread it evenly.
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Place the stuffed pancakes on it.
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Pour all the remaining tomato sauce evenly over it.
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Finally sprinkle the cheese over it.
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Bake in a preheated oven at 200°c(400°f) for 15 minutes and our fresh corn enchiladas are ready.
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Serve the fresh corn enchiladas immediately.
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