Fresh Corn Enchiladas

Fresh Corn Enchiladas

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An adaptation of the famous Mexican dish, here the tortillas are roasted and stuffed with corn and cottage cheese, topped with Mexican tomato sauce and finally baked to make a delicious meal that will make you the most popular host/hostess.

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Fresh Corn Enchiladas recipe - How to make Fresh Corn Enchiladas

Preparation Time:    Cooking Time:    Baking Time: 25 minutes   Baking Temperature: 200°C (400 ° F)   Total Time:     Serves 4.
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4 Tortillas

For the Mexican tomato sauce
1/4 cup chopped onions
1 tsp chopped green chillies
1/2 tsp chilli powder
1/4 tsp dried oregano
2 pinches of sugar
2 tbsp oil
salt to taste

To be mixed into a stuffing
3/4 cup boiled sweet corn (makai/ bhutta)
1/2 cup grated paneer (cottage cheese)
1 tsp finely chopped green chillies
1 tbsp chopped coriander (dhania)
1/4 cup chopped deseeded tomatoes
salt to taste

Other ingredients
1/4 cup grated processed cheese
butter for greasing

    For the Mexican tomato sauce

    1. Heat the oil in a pan, add the onions and sauté till they turn translucent. Add the green chillies and sauté for a few seconds.
    2. Add the tomatoes, chilli powder, oregano, sugar and salt. Mix well and cook for 5 minutes. Keep aside.

    How to proceed

    1. Pour 1/3 of the Mexican tomato sauce at the bottom of a greased baking dish.
    2. Divide the stuffing into 4 equal portions.
    3. Place 1 portion of stuffing on each tortilla and roll up tightly.
    4. Arrange each tortilla in the baking dish with the seam facing downwards. Moisten the tops of the tortillas evenly with the remaining Mexican tomato sauce.
    5. Sprinkle the cheese over the enchiladas and bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
    6. Serve hot.

    Crusty Potato Fingers ( Mexican Recipe) 
    Mexican Salad Or How To Make Mexican Salad Recipe 
    Mexican Tomato Soup with Cottage Cheese Balls 

    Nutrient values per serving
    Energy267 cal
    Protein7.9 g
    Carbohydrates25.9 g
    Fiber3 g
    Fat15 g
    Cholesterol0 mg
    Vitamin A679.7 mcg
    Vitamin B10 mg
    Vitamin B2-0.1 mg
    Vitamin B30.9 mg
    Vitamin C38.3 mg
    Folic Acid47.2 mcg
    Calcium204.4 mg
    Iron1.7 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium21.1 mg
    Potassium274.2 mg
    Zinc0.3 mg

    RECIPE SOURCE : Baked DishesBuy this cookbook

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