Traditional Enchilada is a corn tortilla, rolled with filling and topped with a chilli pepper sauce. I have tried many different variations of the sauce like Corn Sauce, Tomatillo Sauce and Tomato Sauce. The basic method of assembly is the same, but different sauces give it a completely different dimension.
|Preparation Time:||50 minutes|
|Corn Kernels||1/2 cup|
|Fresh Spinach Leaves (optional)||About 20|
|Refried Beans||1 cup|
|Enchilada Sauce||3 cups|
|Mexican Cheese Mix||1 cup|
|Olive Oil||3 tbsp|
|Pickled Jalapenos (optional)||12 pieces|
- Wash mushrooms and discard the stems. Slice them coarsely.
- Wash zucchini and cut it in diagonal long pieces.
- Thaw the corn if frozen and wash the spinach leaves.
- Heat a frying pan with a tbsp of oil and stir fry all the vegetables on high heat, stirring constantly.
- Once they start to brown, turn off the heat. Keep aside the stir fried vegetables.
- Warm the tortillas in the frying pan with some oil so that they are easy to ply. Use generous amount of oil for best results.
- Heat the refried beans and keep aside.
- Spread about 1 tbsp of refried beans in the middle of the tortilla as if you are going to roll it. Top it with a spoonful of stir fried vegetables and pickled jalapenos.
- Fold the tortilla and place it in a baking dish, with open ends facing down. Repeat with other tortillas.
- Spoon enchilada sauce over the rolled tortillas, covering them completely. Top it with the cheese.
- Cover the baking dish tightly with aluminum foil. Bake it in a preheated oven at 350 degrees Fahrenheit for about 25 minutes. Uncover the dish and bake it again for 10 minutes.
- Take it out of the oven and Enchilada is ready to serve with a Mexican hot sauce on the side.
- If you don’t have Mexican cheese, use mozzarella cheese.
- Feel free to use any vegetables inside the tortilla. Chopped olives go very well in Enchiladas.
- Sometimes I replace refried beans with the grated cottage cheese and it still tastes good. It tastes different but it’s still good.