Enchiladas

Besides Quesadillas, I make Enchiladas quite often at home because it's quite versatile and easy to assemble if you have the sauce and filling ready. I have played with different fillings and usually make a Red Enchilada Sauce but recently tried a Salsa Verde from Namratha's Blog and loved it as well...

The following recipe makes 2 kinds of enchiladas... I used the Veggie and Tofu filling to make enchiladas with red sauce and the black bean filling to be used with the salsa verde (green sauce). Both are firm favorites at home.

ENCHILADAS

For Veggie & Tofu Filling:
Firm Tofu / Paneer - half cup of 1 inch cubes
Onion - 1 medium, sliced thin (1 inch)
Red and Green Bell peppers - 2/3 cups total, sliced thin
Mushrooms - 8 to 10, sliced
Garlic - 2 to 3 cloves, chopped
Chilli powder - 1/2 to 1 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Salt, to taste
Oil - 1 tsp

1) Spray a wide pan with some oil and sprinle some salt. Lay out the paneer or tofu pieces and cook on both sides till golden brown. Keep aside.

2) Heat oil in the pan and toss in the onion and garlic, when browned add the sliced mushrooms and bell peppers. When it's half-cooked add the powders and salt and stir for a few more minutes before adding the tofu / paneer pieces and tossing well. Add some chopped coriander leaes if you wish and cook for a few more minutes till it all comes together.

For Black Bean Filling:
Black beans - 1 (15.5 oz) can
Onion - 1 medium, chopped
Garlic - 2 to 3 cloves, chopped
Green bell pepper - half of a big one, chopped
Tomato - 1 small, chopped
Sambar powder - 1 to 2 tsp
Salt - to taste
Oil - 1 tsp
Cumin seeds - 1/4 tsp

1) Heat oil in a pan and add cumin seeds, onion and garlic. Saute till slightly browned and add the bell pepper and salt. Whe it softens a bit add the tomato and sambar powder and also the can of black beans.

2) Let this boil until the filling thickens and is a bit dry, yet moist.

For Red Sauce:
Onion - half of a medium, chopped very finely
Garlic - 2 cloves, minced
Tomato - 1 small, chopped
Tomato Puree - half cup
Vegetable stock - 1 cup
Cumin powder - 1/2 tsp
Chilli powder - 2 tsp
Dried Oregano - 1/2 tsp
Dried Parsley - 1/2 tsp
Salt - to taste
Oil - 1 tsp

1) Heat oil in a pan and add onion and garlic and saute till browned. Add the chopped tomatoes and cook till slightly mushy.

2) Now add the tomato puree, vegetable stock, dried herbs and powders with salt as required. Add about 1/2 cup water to adjust consistency.

3) When it boils, cover and let simmer for 20 to 30 minutes till it's a bit thick.

For Salsa Verde (Green sauce):
Tomatillos - 5 or 6 small (I used canned variety) or 4 medium fresh ones husked
Onion - half of a medium one, quartered
Jalapenos - 2
G. Chilli - 1 or 2 to kick up the spicy taste (optional)
Garlic cloves - 2, peeled
Coriander leaves (cilantro) - a handful
Lime - 1, juiced (I omitted this since the canned tomatillos were soaked in citric acid)
Cumin seeds - 1 tsp, toasted or 1/2 tsp cumin powder
Salt - to taste

1) Bring about 2-3 cups of water to boil and add the onion, jalapenos, g. chilli, garlic cloves. If using fresh tomatillos, add that as well (I omitted that for the canned ones since they were rather soft). Simmer for 10-15 minutes. Drain and allow to cool for a bit.

2) Blend this with the tomatillos, cumin, coriander leaves, salt and lime (if using) to a coarse paste. Salsa verde is now ready.

Assembling the Enchiladas
Tortillas - about 10 to 12 total
Cheese - 1/2 to 1 cup (depending on how cheesy you want it to be)

1) Pre heat oven to 350F
2) Spray a pan with some oil.
3) Take each tortilla and place some filling in the middle (either Tofu Veggie or Black bean) and roll it up tightly. Place it on the pan, seam side down.


4) When all the tortillas are in the pan, cover them with sauce of choice (red or green)

5) Sprinkle cheese on top and bake in the oven for about 15 to 20 minutes till heated through and cheese melts.

I would also like to take this opportunity to thank Namratha, Seema & Uma for giving me the 'E' - Excellence Award. I am thrilled - Thank you!!