The enchilada is basically corn tortilla which is covered with the chili sauce of pepper. The enchiladas can also be filled with some other ingredients such as potatoes, vegetables, seafood, cheese and meat.
These enchiladas originated in Mexico where the people had the practice of rolling tortillas as well as the other foods since Mayan times. The best part of the enchilada is that it can easily fit with every type of ingredients whether it vegetarian or non vegetarian.
There are many varieties which you can easily find such as enchiladas with red chili, enchilada placera, Gravy style enchiladas, enchiladas suizas etc.
- Grapeseed oil
- one clove of vegetable such as garlic
- iceberg lettuce
- one cup sour cream
- Jack cheese, longhorn or mild cheddar
- Olive oil
- One cup crushed tomatoes
- One cup of water
- Three tablespoons of the tomato paste
- 1 cup salsa
- 10 minutes
- Cooking time: 20 minutes
- First of all preheat the oven up to the 350 degree Fahrenheit.
- In a big frying pan heat three tablespoons of grapseed oil. After that add tortilla to it, cook it for at least two to three seconds and then lift it up with the help of spatula and put another tortilla beneath it. Repeat the process with all the successive tortillas. You can also add more oil according to your preference.
- Add the chopped garlic and onion in it and turn the heat off. After that add one cup salsa and mix it with tomato paste. Taste it and if you think sauce taste is too vinegary, you can add sugar.
- After that add the olive oil at bottom of casserole pan. Cover the tortilla with shredded cheese and then roll up tortilla and place the tortilla in casserole pan. You have to continue this whole process until you are done with all of the tortillas. Additionally, it is also important to make sure that the tortillas are also covered with sauce. Now, put the casserole pan in over for at least ten minutes.
- Garnish with sour cream and cilantro. Serve it with sliced iceberg of lettuce which is dressed only with salt as well as vinegar.
When you are done with this whole process, your prefect enchilada is ready to serve.