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    Preparation Time
    20 Mins
    Difficulty
    Medium
    Spice Level  

Spicy Red Chile Enchiladasby Tejasvi Arneja

Rs. 498 Serves 2

This gorgeous, bubbly Mexican dish is part of the long-standing tradition of wrapping foods in tortillas, a practice that dates at least as far back as the Mayans. Recipes for the enchiladas we recognize today began appearing in cookbooks in the 1830's. The word enchilada itself is a form of the verb enchilar, literally "to decorate with chile."

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories425

YOU WILL NEED

    Non Stick Pan
    Bowl
    Salt
    Pepper

INGREDIENTSPortion for 2

    6 Tortilla Wraps
    3 tbsp Red Chili Paste
    1.5 tbsp Olive Oil
    4 Garlic Cloves Minced
    2 Lemons
    1.5 tsp Cumin
    1 tsp Sugar
    1 tsp Red Chili Flakes
    1/2 cup Mozzarella Grated
    3 tbsp Cheddar Grated
    2 tbsp Tofu Crumbled
    5 tbsp boiled Kidney Beans
    1 tbsp Sour Cream
    1 tbsp Parley

    Tejasvi Arneja

    More Recipes by same Chef

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    • Portuguese Mushroom Caldin with Goan Bread

    DIRECTIONS

       
      1

      Start with Red Chile Paste Heat olive oil on low flame, add garlic and cook for 2 minutes until golden brown. Add red chili paste and cook for 2 minutes.

       
      2

      Add Spices , Lime Juice & Finish To the red chili paste mixture add cumin, sugar and squeeze juice of 2 lemons, salt and pepper to taste. Stir for 1 minute, mix well and switch off heat. Transfer the chili paste to a separate bowl, don?t wipe out the remaining sauce from the pan

       
      3

      Heat Tortillas Heat the remaining sauce in non-stick pan over medium heat, cook tortilla for 15 seconds each and transfer them to a separate plate

       
      4

      Apply Red Chili Paste to Tortillas Evenly spread the prepared red chili paste on the side of tortilla which was not heated. Fold Tortilla so that it form a shape of a dosa / pancake

       
      5

      Cook Tortillas with Cheese In the same non-stick pan place 3 folded tortillas at a time, On top add half of each ? cheddar cheese, mozzarella, tofu red chili flakes and kidney beans. Cover the pan and on medium heat cook the tortillas for 2 minutes so that cheese gets melted. Repeat the process for other 3 tortillas

       
      6

      For Final Serving On a serving plate place cooked Tortillas along with cheese and kidney beans topping. Add a dollop of sour cream and parsley on top before serving.

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