You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain International > Spinach Stuffed Enchiladas Spinach Stuffed Enchiladas by Tarla Dalal An all-time favourite from the repertoire of Mexican recipes just made its way into the world of Jain cooking. 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Total Time: 801 hours 20 minutes 6Makes 6 servings Show me for servings Ingredients For The Corn Tortillas1 cup maize flour (makai ka atta)1/2 cup plain flour (maida)3 tsp oil3/4 tsp saltTo Be Mixed Into A Stuffing1/2 cup blanched and chopped spinach (palak)1/2 cup grated paneer (cottage cheese)1/4 cup grated processed cheese1 tsp chopped green chillies1 tbsp chopped coriander (dhania) salt to tasteFor The Mexican Hot Sauce4 large sized tomatoes4 whole dry red chillies (pandi) , broken into pieces1/4 tsp carom seeds (ajwain)3 tsp sugar2 tbsp oil salt to tasteOther Ingredients2 tbsp grated processed cheese for bakingFor The Garnish1 recipe sour creamTo Serve lettuce leaves Method For the corn tortillasFor the corn tortillasCombine all the ingredients and knead into a soft dough by adding enough water.Divide the dough into 12 equal portions and roll each portion into thin rounds about 100 mm. (4") diameter with the help of plain flour. Prick all over with a fork.Cook lightly on a tava (griddle) on both sides. Keep aside.For the mexican hot sauceFor the mexican hot sauceSoak the chillies in ¼ cup of water for 15 minutes.Heat the oil in a vessel, add the tomatoes and the chillies (with the water) and cook till the tomatoes are soft.Blend the mixture in a liquidiser and strain the sauce.Add the carom seeds, sugar and salt and boil for at least 10 minutes.Keep aside and use as required.How to proceedHow to proceedPour 1/3rd of the mexican hot sauce at the bottom of a baking dish.Put some stuffing on each tortilla and roll them.Arrange each stuffed tortilla seam down in the sauce, side by side in the baking dish. Moisten the tops of the tortillas evenly with the remaining sauce.Sprinkle the cheese over the enchiladas. Bake in a hot oven at 200ºc (400ºf) for 15 minutes.How to serveHow to servePut a lettuce leaf in the centre of each serving plate. Put two enchiladas on top of each lettuce leaf.Serve immediately garnished with sour cream. Nutrient values (Abbrv) per servingEnergy228 calProtein5.3 gCarbohydrates24.8 gFiber2.5 gFat12.1 gCholesterol3 mgSodium377.5 mgClick here to view calories for Spinach Stuffed Enchiladas