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ENCHILADAS
- Natasha Kanade
- January 27, 2022
- Easy
- Servings - 1
- Calories - 205
Nutrients
- Protein - 6.9g
- Fats - 5.9g
- Carbs - 32.5g
- Fiber - 7.2g
Ingredients:
Whole wheat/ multigrain tortilla (roti/chapati) – 1
Filling
Filling
-
- Olive oil – ¼ tsp
- Onion – ½ medium (sliced)
- Garlic – 2 cloves (chopped)
- Green capsicum – ½ medium(chopped)
- Beans – 1 tsp (baked)
- Red chilli flakes – ¼ tsp
- Mixed herbs – ¼ tsp
- Cottage cheese (paneer) – 1 tsp
- For Sauce
- Olive oil – ¼ tsp
- Garlic – 2 cloves(chopped)
- Tomato – 1 (pureed)
- Red chilli flakes – ¼ tsp
- Oregano – ¼ tsp
- Mozzarella cheese – ½ tsp (grated)
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- To make the filling, heat oil in a pan.
- Add onions and saute. Add garlic and green capsicum and cook till the onions are softened.
- Add baked beans, red chilli flakes and mixed dried herbs and mix and cook till almost dry. Preheat the oven to 200°C.
- To make the sauce, saute garlic in ¼ tsp olive oil. Add pureed tomatoes, red chilli flakes, oregano and cook till the mixture reaches a sauce consistency.
- Place a tortilla on the worktop, spread some of the fillings in the centre and top with paneer.
- Roll the tortilla. Place it in a baking dish. Similarly, make more rolls and place in the dish. Drizzle the tomato sauce over. Add grated mozzarella cheese on top.
- Place the dish in the preheated oven and bake till the cheese melts. Serve hot.