paneer enchilada

paneer enchilada

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Ankita Choudhary
Ankita Choudhary
510
Calories
Kcal
25
Protein
gm
30
Fat
gm
35
Carbs
gm
cookingtraditionicon
Mexican
veg
Veg
recipepreparationtime
01:00

My 3 yo daughter loves enchilada, so on asking if she wanted to eat enchilada, her obvious answer was ‘yes’. she specifically mentioned - please make for me and papa. I asked what about me! What should I eat ? Her reply was - you eat Paneer, as your boss (aka mentor) tells you!!!

Ingredients

  • listcheck40 g paneer
  • listcheck15 g cheese
  • listcheck100 g Assorted veggies (carrots zucchini spinach onion)
  • listcheck25 gm dough for roti
  • listcheckHomemade Enchilada sauce made from tomato (1.5), garlic spices and 5 gm onion.
  • listcheckOregano , cinnamon and salt and cumin/ coriander powder
  • listcheckOil 10 ml
  • Method

  • Step-1
    Heat oil in pan and add spices n grated or cut ( as preferable) veggies let them cook for 3-4 mins
  • Step-2
    Add paneer to the mix, keep on low flame for 1-2 mins. Turn off the heat. Keep aside.
  • Step-3
    Enchilada sauce
  • Step-4
    5 ml oil to pan, once hit add garlic ginger onions no sauté for 2-3 mins, then add tomatoes, add spices , cinnamon and oregano specifically. Once cooked, keep aside, make paste once it gets to warm temperature.
  • Step-5
    Make roti.
  • Step-6
    Once roti is done keep it flat on a plate and soak in the enchilada sauce just made. Fill in paneer stuffing. Roll the roti with opening at bottom, add cheese on top. Keep in oven for 10 mins @375-400 F. If oven is not available, tawa works well too. Once the cheese has melted and brown spots appear. Remove and serve.
  • Step-7
    My story ended with empty plates, hope yours end the same way.
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