Veggie Enchilada

Veggie Enchilada

As against the fried version you get outside, this veggie enchilada is a far healthier, tastier option. I always try to use Enchilado Añejo cheese (Queso Añejo). Añejo cheese is rolled in bright red paprika for more flavor. This cheese is perfect with its sharp, salty taste and is easy to crumble. You could also use cotija or parmesan cheese.

You could make your own enchilada sauce. I’ve seen some sauce recipes and they seem really easy. But I have never tried one myself. I usually use Las Palmas (28 oz) or Rosarita (20 oz) Enchilada sauce. I also like to use green sauce (salsa verde). Experiment with different sauces until you find your niche!

Ingredients:

-Tortillas, taco size about 3” diameter- 10

-Enchilada sauce- 2 cups

-Diced peppers, any color-1 cup

-1 onion, chopped

-1Tomato- diced and water squeezed out

-Corn (frozen or fresh)- ½ கப்

-Beans-Black/Red- 2 cups

-Enchilado Añejo cheese- crumbled, 1 cup

-Lemon juice- 1 tbsp

-Oregano-2 tsp

-Chili powder-2 tsp

-Salt as needed

1. In a mixing bowl, toss the peppers, onion, tomato, lemon juice, oregano, chili powder and salt. Set aside. This is your veggie filling.
2. Heat a skillet and simmer the enchilada sauce. Simmering on medium is important since the sauce has to be hot and simmering (not burning or cooking) until you are done with the enchiladas.
3. Heat another skillet and start cooking the tortillas on both sides. So you have enchilada sauce simmering in one burner and tortilla cooking in another.
4. Once the tortilla is cooked on both sides, use a tong and dip it into the sauce. Let it sit for 20 sec until the tortilla absorbs the sauce and its flavor. Then take it out (with a tong again) and place it onto a plate. Spoon in some veggie mixture, sprinkle some cheese on top, roll and gently place on a baking dish (11”×13”).
5. Repeat the same for all 10 tortillas. You could overlap the tortillas on the baking dish, your preference (I usually do!) Ladle some sauce on top of the enchiladas. Sprinkle some cheese on top as well.
6. Now bake the enchiladas for 10-12 min at 375F till the cheese melts and bubbles on top.
7. If there is left over veggie mixture or cheese, make another batch and refrigerate.