Paneer Enchiladas | Cottage Cheese Enchiladas Recipe | Masterchefmom Fusion Recipe

 

Hi Supermoms,

Mexican Food and Indian Food are both spicy, tangy , flavourful and have many similar ingredients. I love to create yummy recipes combining the amazing techniques and flavours of these two cuisines. Recently I cooked super delicious Paneer Enchiladas. The creamy and flavourful sauce , the rajma/kidney bean filling and the soft and succulent paneer all came together beautifully. The dish was a super hit and I made it twice within two weeks. 

You can you store bought tortilla or use homemade Chapathi or roti. Left over rotis work so well. Just make sure that they are soft and pliable. You can heat them on tava with ghee/butter or oil for more taste. If you have left over rajma , you can use it as your filling too.

Do try it out for your family and share your feedback with me. 

Paneer Enchiladas By Masterchefmom

Preparation time : 10 mins

Cooking time : 45 minutes

1 cup = 250 ml

Serves: 4

Ingredients :

3-4 tortilla/roti or any flat breads of your choice

For the Enchilada Sauce :

2 large tomatoes ( adjust according to the size of tomatoes used)

1 onion

1/2”ginger

2 garlic cloves

20 cashew nuts

1-2 dry red chillies ( adjust according to the heat of the chilli variety you are using)

Other ingredients:

2 tablespoon olive oil

1/2 cumin/jeera powder

1/ teaspoon coriander/dhania powder

1/4 teaspoon Garam Masala Powder

1/4 teaspoon sugar

100 gm paneer ( cut them into shapes of your choice)

1/2-3/4 cup grated cheese ( I used a blend of cheddar and mozzarella cheese)

1/4 teaspoon dry Kasuri Methi 

Salt to taste 

For the filling:

1 cup boiled kidney beans/rajma

1/4 cup enchilada sauce

50 gm paneer ( finely chopped)

1 small capsicum/green bell pepper ( thinly sliced) 

1/4 teaspoon Kitchen King Masala

Salt to taste

Handful of finely chopped coriander leaves ( you can also add mint leaves)

You can watch the video of the Paneer Enchiladas Recipe below:

Method: 

1. To the jar of a  Mixer Grinder, add  tomatoes,  onion,  ginger,  garlic cloves,  cashew nuts, dry red chillies and grind it to a fine puree’. 

2. Heat a pan with olive oil and add the ground mixture.

3. Add sugar, jeera powder, dhania powder, garam masala , salt to taste and allow the mixture to cook for 10-12 minutes.

4. Add the paneer slices and switch off. Garnish with Kasuri Methi.

For the filling :

5. To a bowl, add mashed rajma, kitchen king masala, salt to taste, thinly sliced capsicum, handful of mint and/or coriander leaves (finely chopped)

Note : You can use left over rotis or ready made tortillas to assemble the enchiladas.

Assembling the enchiladas:

Fill each roti/tortilla with a layer of the sauce , rajma filling, roll them and set it aside.

To a baking tray, arrange all the rolled tortillas, pour the sauce on top along with pieces of paneer.

Sprinkle cheese on top and bake in a pre-heated oven at 200 degrees C for 20 minutes or till the top layer is nice and golden.

Delicious Paneer Enchiladas are now ready to be enjoyed. Absolutely yum!

Happy Cooking!

With love,

Masterchefmom