The Enchanting Enchiladas - A Treat for the Palate!

The flavors of mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! this cuisine has so much to offer that it gets difficult to pick and choose between the options. Mexican ingredients are easily available from assorted fresh vegetables to the corn meal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too including chicken, eggs, fish and seafood, red meat as well in some recipes. 

One of the most popular one meal dish in mexican fare is the concept of enchiladas- tortillas [ made up with corn meal/ makkai ka atta] cooked first, rolled up with an array of filling of your choice, topped with a nice cheesy sauce, baked in the oven and relished!

The methods of cooking in this cuisine are easy to follow and also doesn’t really call for any unusual equipment’s as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes there is a lot more which we can think of as well when it comes to fusion with mexican recipes.

Innovating with enchiladas is always so much fun and it just takes the preparation to level next as I tried incorporating leftovers from indian cuisine as well rolling them into tortillas, theplas, leftover chapattis and more! Keep up the spirit of creativity and indulge into this exciting variety of enchiladas and treat your loved ones this weekend.

Here are a few simple recipes with the Mexican concept of Enchiladas with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] DESI SAUSAGE & BEAN STUFFED ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms- 8-10 no

Chicken sausages- 3-4 sliced

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce- 1 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

White sauce- 1 and a half cup

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as listed above/ sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the sausages and baked beans all the sauces etc and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-2] CURRIED CHICKEN AND CHEESE ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Boneless chicken breasts- 250 gms- boiled, shredded

Chicken liver- 2-3 no cooked/boiled, optional

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Curry powder- 1 tsp

Coconut milk- 1 cup thick

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the boiled chicken breast shredded pieces, cooked chicken liver, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the curry powder and baked beans and coconut milk and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a workstation and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce, and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-3] MAKHNI TADKA ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Cooked chicken tikka/ paneer tikka/ tandoori mushrooms

Fresh basil leaves-4- 5 no

Tomato ketchup-2-3 tsp

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Kasuri methi-1 tsp

Red chili sauce-1 tsp

Garam masala powder-1/2 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the cooked sliced chicken tikka pieces, capsicums, salt, pepper, herbs like basil leaves and chili flakes to taste.

3. Cook for 2-3 mins and add in the garam masala powder, kasuri methi, and baked beans and prepared makhani sauce and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe- 4] METHI PANEER ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1 cup puree, fresh

Baked beans in tomato sauce-1 cup

Methi leaves- 2 cups chopped

Paneer- 250 gms, crumbled

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the methi, coriander leaves, tomatoes, salt and all spices and cook on a low flame for 8-10 mins.

3. Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe- 5] TAVA PRAWNS AND PEPPER ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1/2 cup puree, fresh

Baked beans in tomato sauce-1 cup

Assorted capsicums- 1 cup chopped, red-green-yellow

Red chili sauce-1 tsp

Prawns- 500- 700 gms- approx. 10-12 pieces medium sized, cut 1 x 2

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the prawns, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.

3. Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-6] TEX- MEX SUBZI WALA ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1/2 cup puree, fresh

Baked beans in tomato sauce-1 cup

Assorted Veggies- carrots/ beans/ peas/ potatoes/cauliflower/broccoli/ mushrooms/ zucchini etc can be cut into small pieces, blanch/boil the tough options and then cook it in the sauce as listed in the method

Red chili sauce-1 tsp

Green chili sauce-1 tsp

As an option we can use soya chunks/ soya granules/ tofu as well.

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the assorted veggies/ soya chunks etc which are semi- cooked, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.

3. Add in the baked beans, sauces and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

On a Concluding Note: Enchiladas are one of those recipes from Mexican cuisine which is able to find its place at any given hour of the day be it a brunch, supper or even a craving in the evening hours to munch on something interesting and tasty. As an advice we can also assemble these enchiladas and keep them all ready, set them in the baked dishes and store them covered/cling wrapped in the fridge and put them to bake just before you wish to have them/ serve them. This concept is also good to prepare ahead of time and keep which can save last-minute hassles during a get-together or a reunion etc where we can spend more quality time together while the oven creates the magic for the moment! Happy Cooking!!