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.
Spinach Stuffed Enchiladas recipe - How to make Spinach Stuffed Enchiladas
Preparation Time: Cooking Time: Baking Time: 20 minutes Baking Temperature: 200°C (400°F). Total Time:
Makes 6 servings
For The Corn Tortillas
1 cup maize flour (makai ka atta)
1/2 cup plain flour (maida)
3 tsp oil
3/4 tsp salt
To Be Mixed Into A Stuffing
1/2 cup blanched and chopped spinach (palak)
1/2 cup grated paneer (cottage cheese)
1/4 cup grated processed cheese
1 tsp chopped green chillies
1 tbsp chopped coriander (dhania)
salt to taste
For The Mexican Hot Sauce
4 large sized tomatoes
4 whole dry red chillies (pandi) , broken into pieces
1/4 tsp carom seeds (ajwain)
3 tsp sugar
2 tbsp oil
salt to taste
Other Ingredients
2 tbsp grated processed cheese for baking
For The Garnish
1 recipe sour cream
To Serve
lettuce leaves
Method
For the corn tortillas
For the mexican hot sauce
How to proceed
How to serve
For the corn tortillas
- For the corn tortillas
- Combine 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 sauce
- For the mexican hot sauce
- Soak 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 proceed
- How to proceed
- Pour 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 serve
- How to serve
- Put 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 per serving
| Energy | 228 cal |
| Protein | 5.3 g |
| Carbohydrates | 24.8 g |
| Fiber | 2.5 g |
| Fat | 12.1 g |
| Cholesterol | 3 mg |
| Vitamin A | 1146.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 19.5 mg |
| Folic Acid | 37.7 mcg |
| Calcium | 128.5 mg |
| Iron | 1.4 mg |
| Magnesium | 34.6 mg |
| Phosphorus | 118.4 mg |
| Sodium | 377.5 mg |
| Potassium | 169.7 mg |
| Zinc | 0.4 mg |
Outbrain
Hi guest coming at home. making this for lunch. what can be made along with it.
Hii if we make it for lunch what can be made along with it? have invited guest
Everybody in my house loved this!!
spinach stuffed enchiladas are quick and delicious..ingredients used are readily available at home.its a perfect jain recipe with an international twist..