Veggie Enchiladas Recipe
Veggie Enchiladas Recipe:
Corn or flour tortillas – 5 (I used corn tortillas)
Salsa – 3/4 cup (Taco sauce can also be used instead)
White sauce – 1cup
Grated cheese – 1/2 cup
Chopped mixed vegetables (onions, carrots, cabbage) – 1 cup
Tomato chopped – 1
Corn and Peas – 1/2 cup (I used frozen)
Jalapenos – 10 slices (I used pickled ones)
Spinach curry or spinach
Coriander leaves or parsley finely chopped – 1/2 tbsp
Salt to taste
Olive oil – 1 tbsp
For white sauce:
Butter – 1 tbsp
All purpose flour or maida – 1tbsp
Milk – 1 cup (at room temp)
Grated cheese – 1 tbsp (I used Cheddar)
salt to taste
Pepper to taste
Dried parsley (optional) – 1 tsp
1. Prepare the filling. Saute the onions in olive oil for 2-3 mts and then add mixed vegetables and jalapenos and saute again. Next add the peas and corn. When they are almost done, add chopped tomato and let it cook in med-low with lid ON for few min. Add spinach curry (only if you have any left over curries), chopped coriander or parsley and combine well and cook for 2 mins. Season with salt and pepper. Turn off heat and cool. Filling is ready. Keep aside.
2. Prepare the white sauce. Heat a cooking vessel and on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Add cheese and parsley. Increase the heat to medium and continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt, pepper and parsley.
3. Prepare the tortillas. Wrap the stack of tortillas in a paper towel and reheat briefly in a microwave (or heat each tortilla before you stuff it, on a hot skillet with a little olive oil, till softened).
4. Place about 2 heaped tbsps of the filling in the middle of each tortilla – length wise and fold in form of business letter or roll it up and place it carefully fold side down in a lightly oiled 13″ x 9″ x 2″ baking dish or casserole. Repeat with rest of the tortillas and place them side by side as shown in the picture.
5. Now spread the white sauce over all the tortillas covering the entire casserole, followed by salsa or taco sauce and then sprinkle grated cheese all over. Seal with alumunium foil.
6. In a pre-heated oven, bake this at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
Let it stand for 5 min outside the oven and serve hot with common garnishes such as cream, sliced or chopped onions, sour cream, lettuce, olives, chili peppers, and fresh cilantro. Fried eggs may be added as a final touch or as a side dish!!!
Even though the procedure looks too long, its very easy with lots of fun in doing it. It hardly takes 25-30 min for prep & cooking and 20 min for baking. So, this mouthering dish can be prepared with in 45-50 min !