Indo-style Enchiladas

Ingredients

In this Indo-style adaptation of enchiladas, we incorporate traditional Indo spices and flavors to give the dish a distinct twist. The original Mexican enchiladas typically use chili powder, cumin, and oregano, while our version includes spices like turmeric, coriander, and garam masala. We also incorporate Indo ingredients such as curry leaves, coconut milk, and tamarind to enhance the flavors. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 tortillas 8 tortillas
• 2 cups (470ml) tomato puree 2 cups (470ml) tomato puree
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 1 cup (150g) paneer (Indian cottage cheese), crumbled 1 cup (150g) paneer (Indian cottage cheese), crumbled
• 1 cup (150g) mixed vegetables (carrots, peas, bell peppers), diced 1 cup (150g) mixed vegetables (carrots, peas, bell peppers), diced
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the turmeric powder, coriander powder, and garam masala to the pan. Stir well to combine the spices with the onions and garlic.
4. 4.
   Pour in the tomato puree and coconut milk. Stir in the tamarind paste and salt to taste. Let the sauce simmer for 5 minutes.
5. 5.
   In a separate bowl, combine the shredded chicken, crumbled paneer, and diced mixed vegetables.
6. 6.
   Warm the tortillas in a microwave or on a stovetop to make them pliable.
7. 7.
   Spoon a generous amount of the chicken, paneer, and vegetable mixture onto each tortilla. Roll them up tightly and place them in a baking dish.
8. 8.
   Pour the prepared sauce over the enchiladas, covering them evenly.
9. 9.
   Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the sauce is bubbly.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Tortillas — Warm them up before rolling to prevent cracking.
• Tamarind paste — Soak tamarind pulp in warm water, then strain to obtain the paste.
• Paneer — If unavailable, substitute with tofu or extra vegetables.

Tips & Tricks

• For a spicier version, add chopped green chilies to the sauce.
• Serve with a side of raita (yogurt sauce) to balance the flavors.
• Experiment with different vegetable fillings like spinach or mushrooms.
• Top the enchiladas with grated cheese before baking for a cheesy twist.
• Leftover enchiladas can be refrigerated and reheated the next day.

Serving advice

Serve the Indo-style enchiladas hot, garnished with fresh cilantro. Accompany them with a side of raita and a squeeze of lime for added freshness.

Presentation advice

Arrange the enchiladas on a platter, drizzle some extra sauce on top, and sprinkle with chopped cilantro. Serve with a colorful salad to enhance the visual appeal.