Spinach Stuffed Enchiladas


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Spinach Stuffed Enchiladas, an all-time favourite from the repertoire of Mexican recipes just made its way into the world of Jain cooking.

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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An all-time favourite from the repertoire of Mexican recipes just made its way into the world of Jain cooking.

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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
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Ingredients

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 corn tortillas
  1. Combine all the ingredients and knead into a soft dough by adding enough water.
  2. 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.
  3. Cook lightly on a tava (griddle) on both sides. Keep aside.

For the mexican hot sauce

    For the mexican hot sauce
  1. Soak the chillies in ¼ cup of water for 15 minutes.
  2. Heat the oil in a vessel, add the tomatoes and the chillies (with the water) and cook till the tomatoes are soft.
  3. Blend the mixture in a liquidiser and strain the sauce.
  4. Add the carom seeds, sugar and salt and boil for at least 10 minutes.
  5. Keep aside and use as required.

How to proceed

    How to proceed
  1. Pour 1/3rd of the mexican hot sauce at the bottom of a baking dish.
  2. Put some stuffing on each tortilla and roll them.
  3. 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.
  4. Sprinkle the cheese over the enchiladas. Bake in a hot oven at 200ºc (400ºf) for 15 minutes.

How to serve

    How to serve
  1. Put a lettuce leaf in the centre of each serving plate. Put two enchiladas on top of each lettuce leaf.
  2. Serve immediately garnished with sour cream.

Nutrient values (Abbrv) per serving
Energy228 cal
Protein5.3 g
Carbohydrates24.8 g
Fiber2.5 g
Fat12.1 g
Cholesterol3 mg
Sodium377.5 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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Reviews

Spinach Stuffed Enchiladas
5
 on 06 Nov 16 12:50 PM


Everybody in my house loved this!!
Spinach Stuffed Enchiladas
4
 on 03 Jan 12 05:32 PM


spinach stuffed enchiladas are quick and delicious..ingredients used are readily available at home.its a perfect jain recipe with an international twist..