Fresh Corn Enchiladas


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An adaptation of the famous Mexican dish, here the tortillas are roasted and stuffed with corn and cottage cheese, topped with Mexican tomato sauce and finally baked to make a delicious meal that will make you the most popular host/hostess.

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Preparation Time: 
Cooking Time: 
Baking Time: 25 minutes
Baking Temperature: 200°C (400 ° F)
Serves 4.
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Ingredients


4 Tortillas

For the Mexican tomato sauce
1 cup TOMATO CONCASSE
1/4 cup chopped onions
1 tsp chopped green chillies
1/2 tsp chilli powder
1/4 tsp dried oregano
2 pinches of sugar
2 tbsp oil
salt to taste

To be mixed into a stuffing
3/4 cup boiled sweet corn (makai/ bhutta)
1/2 cup grated paneer (cottage cheese)
1 tsp finely chopped green chillies
1 tbsp chopped coriander (dhania)
1/4 cup chopped deseeded tomatoes
salt to taste

Other ingredients
1/4 cup grated processed cheese
butter for greasing

Method

    For the Mexican tomato sauce

    1. Heat the oil in a pan, add the onions and sauté till they turn translucent. Add the green chillies and sauté for a few seconds.
    2. Add the tomatoes, chilli powder, oregano, sugar and salt. Mix well and cook for 5 minutes. Keep aside.

    How to proceed

    1. Pour 1/3 of the Mexican tomato sauce at the bottom of a greased baking dish.
    2. Divide the stuffing into 4 equal portions.
    3. Place 1 portion of stuffing on each tortilla and roll up tightly.
    4. Arrange each tortilla in the baking dish with the seam facing downwards. Moisten the tops of the tortillas evenly with the remaining Mexican tomato sauce.
    5. Sprinkle the cheese over the enchiladas and bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
    6. Serve hot.
    RECIPE SOURCE : Baked DishesBuy this cookbook
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