Ever Heard Of An Indian Vegetarian Version Of The Traditional Mexican Enchilada? We Hope Not! This Time, We Got You Something Flavoursome And Awesome On Your Plate. So, Are You Ready To Get Your Tastebuds Hit At The Right Spots.
Indian and Mexican cuisine share homogenous dishes. Even though the countries are separated by seven oceans and thousand miles, the food seems to not have such an extreme distance in terms of taste and flavour. The culture and Mexican cuisine are strikingly similar to the culture and cuisine of India. We can find several similarities between Indian and Mexican cuisine that are super scrumptious! Both the country’s cuisine is vibrant due to its bright colours and being extremely flavourful. Whether you’re a fan of Indian or Mexican cuisine, or just love trying new dishes, the recipe we got for you is a must-try. So, get ready to spice up your dinner routine and indulge in this mouthwatering Paneer and Vegetable Enchilada recipe.
Paneer and Vegetable Enchilada
INGREDIENTS
For the Filling:
• 2 tablespoon oil
• 1 cup diced green pepper
• 1 cup diced red pepper
• 1 cup frozen corn
• 1 cup diced tomatoes
• 1 cup diced paneer (cottage cheese)
• 1 teaspoon red chili powder
• 2 teaspoon cumin powder
• Salt to taste
• 1?4 cup chopped cilantro
For the Sauce:
• 3 tablespoon cooking oil
• 3 tablespoon all-purpose flour
• 2 teaspoon paprika
• 1 teaspoon chipotle chili powder
• 1 teaspoon cumin powder
• 8-ounce can of tomato sauce
• 2 cups vegetable stock
• Salt to taste
For Assembly:
• 3 Large Flour tortillas
• 2 cups Mexican-style shredded cheese
For Serving:
• Sour cream
• Avocado slices
HOW TO MAKE?
Make the Filling
1. Heat oil in a pan. Once heated, add the peppers and cook it for about 3-4 minutes on medium flame. Add the frozen corn and cook it for 2 more minutes.
2. Add red chili powder, cumin powder, salt, and cook for 2 minutes. Now add the chopped tomatoes and paneer pieces. Stir it and heat through. Add cilantro and turn off the flame.
3. Time to make the Enchilada Sauce
4. In a saucepan, heat oil. Once heated, add flour and paprika, and chipotle chili powders. Stir and cook for 3-4 minutes on medium to low flame.
5. Now add the tomato sauce, salt, cumin powder, and vegetable stock.
6. Bring it to a boil and cook for 2-3 minutes.
Assemble
1. Preheat oven to 350 degrees Fahrenheit.
2. Use a large round 9-10 inches oven-safe iron pan to assemble the enchilada.
3. Place a flour tortilla at the bottom of the pan. Add a generous layer of enchilada sauce on top of the tortilla. Layer half of the paneer and vegetable filling on top of the sauce. 1/3 of the cheese goes next.
4. Repeat the process with tortilla-enchilada sauce filling and cheese.
5. The last layer should include just the tortilla, enchilada sauce, and cheese.
6. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes.
7. Take it out from the oven and rest it for 10 minutes before cutting and serving.
8. Serve with a side of sour cream, slices of avocadoes, and extra enchilada sauce.
