Enchiladas originated in Mexico. It’s very common for Mexican people to roll other foods inside a tortilla. They are mentioned into Mexican cookbooks as early as 1800’s. Although, They are found in every country they are not as traditionally made as the original one. Traditional enchilada are made with Variety of sauces and cheese mainly. You can add both vegetarian and non-vegetarian filling inside an enchilada. Stacked enchiladas is the most common way of making an enchilada. The tex-mex enchilada was a product of colonialism rather than original. It was founded when Spanish people invaded the Mexican territory.
Written below is my personal recipe, Hope you guys like it.
1. For the filling soak one cup of rajma(red kidney beans) overnight. Put them in a pressure cooker with some salt and pressure cook them on medium flame for 2 whistles.
2. Take a pan add oil to it. Add crushed garlic, onions,
capsicums, mushroom and the pressure cooked beans and mash it a little bit with ladle itself.
3. For the seasoning add salt, black pepper, peri-peri powder (I use smith & jones) and red chilli sauce.
4. I made fresh tortillas for my enchiladas; you can buy the tortilla wraps too. Fill the tortillas with the filling and wrap them from both the side.
1. In the same pan add some oil add 3 red capsicums. Cook them on a high flame, till they get a little bit of blackish char on the backside.
2. Add 4 medium sized roughly chopped tomatoes into this mixture. Add half an onion. Add 2-3 leaves fresh basil leaves.
3. Season this with 5-8tbs of red chilli sauce, add a small spoon of sugar, red chilli powder and salt and pepper. Then add 100 ml of water to it.
4. Grind this mixture and keep it on the stove for 4-5 minutes.
1. Take a baking pan and add a layer of sauce to the pan. Then add your tortilla wraps to it. Add a layer of sauce on top of it.
2. Add 2-3 cheese slices on top.
3. Preheat the oven on 180 degrees for 5 minutes.
4. Bake the enchiladas for 12-14 mins at 180 degrees.
Yes, we always do! In fact, I like to make them in the morning or even the day before if things are crazy. I will typically make the enchiladas and stop before adding shredded cheese on top. I store in the fridge by covering tightly and when ready to bake, I top with cheese and bake. I may need to add a few minutes to the cooking time.
We freeze enchiladas all the time. We often double the batch and will place the second batch in a freezer safe pan and then cover with foil tightly and place in a freezer bag. This can keep for up to 2 months. Just take out to thaw overnight in the fridge before baking.
These are my favourite!! I actually love all sorts of enchiladas but this sauce just brings back so many memories of eating them as a child. My grandma made them and my mom learned from her. Best of all, it really is an easy recipe and tastes like it came straight from the restaurant! Oh, so so yummy! For more recipes you can checkout my page and go through more mouth-watering recipes