Spinach Stuffed Enchiladas
by Tarla Dalal
Added to 140 cookbooks
This recipe has been viewed 20468 times
An all-time favourite from the repertoire of Mexican recipes just made its way into the world of Jain cooking.
- 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.
- 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.
- 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.
- 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
|Vitamin A||676.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||16.7 mg|
|Folic Acid||26.5 mcg|
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