Recipe
Peruvian-style Enchiladas
Andean Enchiladas: A Fusion of Mexican and Peruvian Flavors
4.7 out of 5
In the vibrant culinary landscape of Peruvian cuisine, we bring you a delightful twist on the classic Mexican dish - Enchiladas. This Peruvian-style adaptation combines the bold flavors of Mexico with the unique ingredients and techniques of Peru. Get ready to embark on a culinary journey that marries the best of both worlds!
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (omit cheese), Gluten-free (using quinoa tortillas), Dairy-free (omit cheese), Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Low-fat
Ingredients
While the Mexican enchiladas are typically made with corn tortillas and filled with meat or cheese, Peruvian-style enchiladas incorporate local ingredients and flavors. We will be using quinoa tortillas and filling them with a delicious combination of Peruvian spices, vegetables, and a tangy rocoto sauce. We alse have the original recipe for Enchiladas, so you can check it out.
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8 quinoa tortillas 8 quinoa tortillas
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2 cups (470ml) cooked quinoa 2 cups (470ml) cooked quinoa
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1 cup (240ml) rocoto sauce 1 cup (240ml) rocoto sauce
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1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 zucchini, diced 1 zucchini, diced
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1 cup (150g) cooked black beans 1 cup (150g) cooked black beans
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1 cup (150g) cooked corn kernels 1 cup (150g) cooked corn kernels
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1 teaspoon cumin 1 teaspoon cumin
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon dried oregano 1 teaspoon dried oregano
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Salt and pepper to taste Salt and pepper to taste
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1 cup (100g) shredded cheese (optional) 1 cup (100g) shredded cheese (optional)
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Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 8g, 3g
- Carbohydrates (total, sugars): 60g, 6g
- Protein: 12g
- Fiber: 10g
- Salt: 1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
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3.Add the diced red bell pepper and zucchini to the skillet, and cook until they are slightly tender.
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4.Stir in the cooked quinoa, black beans, and corn kernels. Season with cumin, paprika, dried oregano, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
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5.Warm the quinoa tortillas in a dry skillet or microwave for a few seconds to make them pliable.
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6.Spread a spoonful of rocoto sauce on the bottom of a baking dish.
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7.Take a tortilla and spoon some of the quinoa and vegetable mixture onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
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8.Pour the vegetable broth over the enchiladas and drizzle the remaining rocoto sauce on top. Sprinkle shredded cheese (if using) over the enchiladas.
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9.Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
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10.Garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Quinoa tortillas — If you can't find quinoa tortillas, you can substitute with corn tortillas or any other gluten-free tortillas of your choice.
- Rocoto sauce — Rocoto sauce is a spicy Peruvian sauce made from rocoto peppers. If you can't find rocoto sauce, you can use a combination of hot sauce and tomato sauce for a similar flavor.
Tips & Tricks
- To add a smoky flavor, you can lightly toast the quinoa tortillas on a dry skillet before using them.
- Customize the filling by adding your favorite Peruvian ingredients such as aji amarillo peppers or huacatay (Peruvian black mint).
- Serve the enchiladas with a side of Peruvian salsa criolla for an extra burst of flavor.
- If you prefer a spicier kick, add some sliced rocoto peppers to the filling mixture.
- Leftover enchiladas can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.
Serving advice
Serve the Peruvian-style enchiladas hot, garnished with fresh cilantro. Accompany them with a side of Peruvian salsa criolla and a squeeze of lime juice for a burst of freshness.
Presentation advice
Arrange the enchiladas on a platter, drizzle some additional rocoto sauce on top, and sprinkle with chopped cilantro. Serve with a colorful side salad to enhance the visual appeal.
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