Ankita Choudhary

 | 1 minute to read
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paneer enchilada

paneer enchilada

Cook Duration 01:00
Food TypeVeg
Recipe Calories 510kcal
Protein
25gm
Fat
30gm
Carbs
35gm

Ingredients

  • Recipe Ingredients list40 g paneer
  • Recipe Ingredients list15 g cheese
  • Recipe Ingredients list100 g Assorted veggies (carrots zucchini spinach onion)
  • Recipe Ingredients list25 gm dough for roti
  • Recipe Ingredients listHomemade Enchilada sauce made from tomato (1.5), garlic spices and 5 gm onion.
  • Recipe Ingredients listOregano , cinnamon and salt and cumin/ coriander powder
  • Recipe Ingredients listOil 10 ml

Direction

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.
user

Shanu Shashank

This looks yumm 😋😋

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