Enchilada is a Mexican dish. The word Enchilada means rolled tortilla, that has some stuffing. I have used roasted veggies/beans and cheese for the filling in the recipe. It’s a very detailed meal, that is served with Mexican rice, pico de Gallo, sour cream and avocado slices on the side. Mexican food is one of the favorite cuisines for my family. Once all the basic prep is done, entire family can gather together to assemble this dish. It will be loads of fun and more bonding time :), that also translates to more cleaning 😉 which is totally worth it.
School year is almost getting over. Kids are finishing up with all the lessons, tests and projects at school. Kids are in celebration mode. They celebrated International day at school on Friday. In the spirit of the event we decided to travel to Mexico by making enchiladas for dinner. It was fun putting this together. Kids loaded their enchiladas with sour cream and avocados. Adults went for the spicy version :)..
The recipe looks lengthy and seems like to many things to make, trust me it is very simple stuff really easy to make this recipe.
for pico de Gallo
onion 1 medium, finely chopped
tomato 2, chop into small chunks (scoop out flesh of tomato, before cutting)
jalapeno 1, deseeded and finely chopped
cilantro 1/4 cup, chopped
salt to taste
In a bowl mix finely chopped onion, tomato, jalapeño, cilantro, and salt.
for Mexican rice
2 tablespoons Vegetable or Canola Oil
1 cup white rice
2 cups warm water
1/2 teaspoon chili powder
garlic 3 cloves minced
salt to taste
Grind the tomatoes into a paste without using water.
Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, salt and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.
for enchilada sauce
chili powder 1 tbsp
wholewheat flour 1 1/2 tbsp
cocoa powder 1 tsp
garlic powder 1/2 tsp
salt to taste
oregano 1/2 tsp
water 1 1/2 cups
tomato sauce 1/2 can or (mix 3 tbsp of tomato paste with 1/2 cup water)
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce and boil for 5 mins
for roasted veggies
black beans 1 can, rinsed and drained
zucchini 2 cut into small pieces
colored bell pepper sliced 1 cup
corn 1/2 cup
cumin powder 1 tsp
salt to taste
oil 2 tsp
Heat oil in a pan.
Add all the veggies, sauté for few minutes till they are tender.
Toss in the beans and stir.
Add cumin powder and salt.
Mix well, remove from flame and set aside.
for the enchiladas
avocado 3, deseeded and sliced
tortillas 5 big or 8 small(used store bought)
sour cream 1 cup
salsa verde 1 cup (used store bought)
green onions 1/2 cup
pepper jack 2 cups
mexican cheese blend 2 cups
assemble and baking
Preheat oven 350 deg F
Spread a layer of the sauce in the oven safe bowl.
Take a tortilla, spread a spoon of veggies & beans mixture, lil cheese and roll it into a pocket and place it seem side down over the sauce in the oven safe bowl. Repeat this for the tortilla, till the bowl is full.
Pour more sauce over the stuffed tortilla.
Spread pepper jack cheese and Mexican cheese as per choice ( v like it with less cheese, so you won’t see much cheese in the pics)
Bake it for 15-20 mins till all the cheese melts.
serving the enchilada
In a plate, place one of the stuffed tortilla rolls, drizzle a couple of tsps of the enchilada sauce, sprinkle some chopped green onions and put a dollop of sour cream on it.
On the side serve the Mexican rice, pico de Gallo and slices of avocado.