ENCHILADAS

While coming back from the USA, my daughter was so sweet enough to make me draft some of her recipes, so that, they will be useful for me to post, since I will be struggling with jet lag on one side and  pangs of separation from family on the other............isn't it a very sweet, considerate and thoughtful act???
Here is the first recipe...few more to follow.....and I dedicate all these to my lovely daughter.....
An Enchilada is a corn tortilla, with filling of your choice and covered with flavorful sauces. Here's a wonderful recipe of my daughter...
Earlier, enchilada used to be a Mexican street food. Now it is served in all the restaurants, with different kinds of fillings and with different kinds of sauces, topped with different kinds of cheeses.
This cute little doll was bought in a mexican market and it is very apt here!!!

Ingredients

Corn or whole wheat tortillas - 8

Spinach - 2 bunches, leaves trimmed and washed well

Fresh or frozen corn kernels - 3 cups

Black beans - 1 can

Spring onions - 8 stalks

Avocado - 4, fully ripe

Green chillies - 3-4, chopped fine

Shredded cheese - 3 cups

Cumin / jeera powder - 2 tsps

Chilli powder - 1 tsp

Tabasco hot sauce - 2 tsps

Salt to taste

Olive oil - 2 tsps

For the Sauce(recipe adapted from marthastewart)

Vegetable broth - 4 cups

All purpose flour / maida - 1/2 cup

Tomato paste - 1/2 cup

Cumin / jeera powder - 1 tsp

Chilli powder - 1 tsp

Onion powder - 1 tsp

Garlic powder - 1 tsp

Oil - 1 tsp

Pepper powder - 1/2 tsp

Recipe Cuisine: International;  Category: Lunch / Dinner

Prep time: 20 mts; Cooking time: 20 mts; Baking time: 20- 25 mts

Yields 8 Enchiladas

First, let us prepare the sauce

Heat a pan with 2 tsps oil, add the tomato paste, then the all purpose flour, and now, the vegetable broth with the spice powders mentioned above. Flames on the lowest, keep whisking so that it does not stick to the bottom.

Keep on whisking and stirring gently, till it thickens to a thick sauce

Now, the filling

Heat another pan, in 1 tsp oil, saute the spinach till the leaves wilt, now add the corn kernels, and now the chopped spring onions

Now the black beans, chopped green chillies, and the spice powders mentioned above along with salt

Add the tabasco sauce 

Mixed well, allowed to cool down for awhile, then the mexican Chipotle-habanero cheese added along with the chopped avocados

Now, the assembling

Place a corn tortilla, keep the filling in the center

Spray an oven proff dish with some olive oil, cover the bottom liberally with the sauce prepared, arrange the rolled and   tucked tortillas one by one like this

Then pour the sauce over the tortillas

Strew cheese liberally, bake in the preheated oven at 325 degrees F (230 degrees C) for 20-25 minutes

Piping hot enchiladas ready...all for you!!!

Look at the flavorful and highly nutritious filling inside!!!

This post first appeared in www.malpatskitchen.com

Notes

* Any kind of tortilla, filling can be used. 

* In the place of tomato paste, tomatoes can be cooked, skins removed, and made into a thick puree, and used.

* Any kind of cheese can be used. Chipotle-habanero cheese may not be available in India, so grated cheese cubes or mozarella cheese can be used.

                                                                   

Categories: Family contributions, Fresh from the Oven, International cuisine