March 24, 2021 9:40:37 pm
Enchilada is a much-savoured Mexican dish. It is traditionally made of corn tortillas rolled around a filling, covered in savoury sauce.
As exotic as the dish sounds, you can also make a desi version of it at home with leftover rotis as the base. All you need are some simple ingredients to make the sauce and fillings.
Former MasterChef runner-up Neha Deepak Shah shared the recipe video on Instagram recently in which she shows how you can easily make delicious vegetarian enchilada in no time. Take a look:
View this post on Instagram
5 – Leftover rotis
For Enchilada sauce
1½ cup – Marinara sauce
1- Medium-sized roasted red bell pepper (you can choose to skip this)
½ tsp – Cumin powder
½ tsp – Garlic powder (you can use 2 to 3 cloves of regular garlic instead)
¼ tsp – Oregano
1 tsp – Kashmiri red chilli powder
½ tsp – Apple cider vinegar (any will work though)
¼ tsp – Freshly ground pepper
¼ tsp – Lime zest (for the zing)
1 tsp – Butter
1 tsp – All-purpose flour
Sauteed veggies like bell peppers, corn, onion and some herbs
*Heat butter in a pan and add the flour. Cook for one minute and then add marinara sauce base, and keep mixing it to enhance the texture of the sauce.
*Add all the spices, roasted bell pepper puree, and seasonings.
*Add water and cover the pan. Let it simmer for five to six minutes.
* Remove the lid and cook for a few more minutes, and your sauce is ready.
*Add some filling to each of the rotis and roll them separately. Assemble them in a pan one after another and coat them with the sauce on top.
*Add some cheese on top, and other veggies for garnish, and bake at 200 degrees Celsius for about 15 minutes.
How about trying this recipe?
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