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–+ servings

Vegetarian Enchiladas

Gayathri Vijayakumar
Flavourful and Easy Vegetarian Enchiladas is a filling meal and a great dinner option. This saucy, cheese-filled dish is sure to be a favourite of everyone in the family. This is my variation of the Mexican Style Enchiladas with the addition of my favourite filling.
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Prep Time 20 minutes
Cook Time 13 minutes
Course Baked, Main Course
Cuisine Mexican
Servings 3

Ingredients
  

For the Enchilada Sauce

  • 2 tsp Oil / Butter
  • 3 tbsp All purpose flour
  • 2 tsp Red chilli powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Cumin powder
  • 1/4 tsp Pepper powder
  • 13 oz Canned Tomato puree around 360 ml
  • 1/2 tsp Sugar
  • Salt to taste
  • 1 tsp Oregano seasoning
  • 3 cups Water

For the Filling

  • 1 tsp Oil
  • 1 Onion finely chopped
  • 3 cups Vegetables finely chopped
  • 1 tsp Tabasco sauce or use any hot sauce
  • 4 Large Tortillas or use 8 small tortillas
  • Shredded Cheese I have used mozzarella cheese
  • Cilantro for garnish

Instructions
 

For the enchilada sauce

  • In a pan, add oil/butter. Once it becomes hot, add all purpose flour, chilli powder, garlic powder, onion powder, cumin powder and pepper powder. Cook them for few seconds on low flame.
  • Add tomato puree, salt, sugar, around 3 cups water and cook well for 5 mins.
  • Top with oregano seasoning and keep aside.

For the filling

  • Add oil to the pan. Add chopped onion and vegetables of your choice. Saute for 2 mins.
  • Add salt, tabasco or any hot and spicy sauce. Cook for 30 seconds. Switch off and keep it aside.

Assembly

  • Preheat oven to 380F/ 190C.
  • On the stovetop, cook tortillas for 20 seconds on both sides. Keep the filling in the middle of each tortilla.
  • Top with some shredded cheese and wrap them.
  • In a baking pan, pour half of the freshly prepared enchilada sauce and spread it evenly.
  • Place the wraps on top of the sauce. Top it with the remaining sauce, a generous amount of cheese and jalapeno slices.
  • Bake at 380F/190C for 13 mins. Garnish with cilantro and serve hot.

Notes

I have used paneer, bell pepper, jalapeno for the filling. Use any vegetable of your choice.  
You can use any spicy sauce instead of tabasco sauce if not available. 
I love my enchiladas a bit spicy. So, I have added jalapenos in the filling and topped it with few more pieces as well. You can adjust the spice to your taste. 
Keyword Indian Style Enchiladas, Vegetarian Enchiladas
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