Enchiladas


BM # 32 Week 1
Theme : Baking
Cooking with alphabet "E "


Enchiladas is a dish with nostalgic memories.  This is the first dish I learnt in my first cookery class which  was more than thirty years back. When I made the Enchiladas at home, my family was impressed and ever since it is on the regular menu specially if there is a party.

The origin of Enchiladas is from Mexico.These are simple corn tortillas dipped in a sauce and stuffed with a variety of stuffing. The stuffing's vary  from different kinds of meat and vegetables but I have a version which is actually the best.Trust me these just melt in the mouth.They are stuffed with Indian cottage cheese.These are normally garnished with cheese, olives , onions and peppers.


Tortillas
1 cup plain flour
1 cup maize flour
3 tsp oil 
3/4 tsp salt
Mix both the flours n make dough.make sure its not hard.
Keep for 10 mins.
Roll out about 6'',prick with a fork.
Deep fry lightly.

Sauce
1 kg red tomatoes
2 onions chopped
1 packet tomato puree
3 tsp tomato ketchup
3 pinches sugar 
1 tsp chili powder
Salt to taste
Put tomatoes in hot water.remove skin.
Boil onions.
Blend tomatoes n onions.
Cook with rest of the ingredients till u get a saucy consistency.


Assembling 
In a baking dish spread some sauce . 
Dip the tortilla in the sauce
Remove and place it in the serving dish.
Place some stuffing in the center and fold from both sides. 
Once all are done pour the remaining sauce . 
Garnish with grated cottage cheese n spring onions. 
Bake at 180 for 15-20 mins.


















Enchiladas Suizas..Swiss Style

These are Swiz style enchiladas, where instead of red sauce we use white creamy  sauce.The rest of the recipe of tortillas and stuffing is the same. Since my hubby got allergic to tomatoes I tried the enchiladas with white sauce.Later while reading about these  i came across the Swiz style enchiladas.These have a very subtle taste and their creamy buttery taste is something that I simply love.

White Sauce
2 tb sp butter
3 tb sp wheat flour
1 cup Milk
1/4 cup grated cheese
Salt and pepper to taste
Melt the butter over low heat.
Add the flour and roast till light pink.
Gradually add milk, stirring continuously so that no lumps are formed.
Add cheese.
Add salt and pepper.




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