Stacked Enchiladas


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The favourite Mexican dish cooked in a different way.

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Preparation Time: 
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Serves 6 to 8.
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For the dough
1 1/2 cups plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
4 tsp oil
1/2 tsp salt
oil for deep-frying

To be mixed into a filling
1 1/2 cups chopped paneer (cottage cheese)
1 chopped onion
1 chopped green chilli
salt to taste

For the baking
Hot Sauce
100 gms (4 oz.) fresh cream
1 tbsp lemon juice
100 gms grated cooking cheese
salt to taste

For serving
chopped spring onions (optional)


    For the dough

    1. Mix all the ingredients and make a dough by adding water. Roll out the dough into small circles with the help of plain flour. Prick lightly with a fork. Deep fry lightly in oil.

    How to proceed

    1. Divide the tortillas into three batches for making three layers.
    2. Arrange one layer on a plate, sprinkle a little filling and pour hot sauce on top.
    3. Now arrange the second layer and similarly sprinkle some filling and hot sauce on top.
    4. Repeat with the third layer in this manner.
    5. Mix the cream, lemon juice and salt and pour on top.
    6. Sprinkle the cheese and bake in a hot oven at 230 degree C (450 degree F) for 10 to 15 minutes.
    7. If you like, sprinkle lots of spring onions on top before serving.
    8. Serve hot.
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