Enchilada is a much-savoured Mexican dish. It is historically fabricated from corn tortillas rolled round a filling, lined in savoury sauce.
As unique because the dish sounds, you too can make a desi model of it at residence with leftover rotis as the bottom. All you want are some easy elements to make the sauce and fillings.
Former MasterChef runner-up Neha Deepak Shah shared the recipe video on Instagram just lately through which she reveals how one can simply make scrumptious vegetarian enchilada very quickly. Take a glance:
5 – Leftover rotis
For Enchilada sauce
1½ cup – Marinara sauce
1- Medium-sized roasted purple bell pepper (you’ll be able to select to skip this)
½ tsp – Cumin powder
½ tsp – Garlic powder (you should utilize 2 to three cloves of normal garlic as an alternative)
¼ tsp – Oregano
1 tsp – Kashmiri purple chilli powder
½ tsp – Apple cider vinegar (any will work although)
¼ tsp – Freshly floor pepper
¼ tsp – Lime zest (for the zing)
1 tsp – Butter
1 tsp – All-purpose flour
Sauteed veggies like bell peppers, corn, onion and a few herbs
*Heat butter in a pan and add the flour. Cook for one minute after which add marinara sauce base, and hold mixing it to reinforce the feel of the sauce.
*Add all of the spices, roasted bell pepper puree, and seasonings.
*Add water and canopy the pan. Let it simmer for 5 to 6 minutes.
* Remove the lid and cook dinner for a number of extra minutes, and your sauce is prepared.
*Add some filling to every of the rotis and roll them individually. Assemble them in a pan one after one other and coat them with the sauce on prime.
*Add some cheese on prime, and different veggies for garnish, and bake at 200 levels Celsius for about 15 minutes.
How about making an attempt this recipe?